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A very simple recipe because you just have to infuse the saffron in the milk before making the classic custard (so without vanilla) for a deliciously saffron cream which will look great with your desserts.
Here with a chocolate fondant.
Some of you may have noticed, I’m a fan of saffron. And not only since I planted it in my garden and had the pleasure of harvesting it (therefore consuming it without too much expense). If this possibility of growing your own saffron intrigues/interests you, go see the article where I recount my first two years of experience growing artisanal saffron. If you can spare a small piece of land, it’s definitely worth a shot.
So here is a second dessert which completes a future long list of saffron dishes because I have lots of ideas in mind. There is already a saffron lemon tart and a saffron cake on the blog. To be continued, because I’m thinking of offering you saffron crème brûlées for New Year’s Eve.
The cream is eaten after cooling but is even better 12 to 24 hours later because the flavors of the saffron continue to diffuse. To try as a recipe for eggs with saffron snow…
At the end of the recipe the instructions if you have a CookExpert.
Saffron custard
A very simple recipe because you just have to infuse the saffron in the milk before making the classic custard (so without vanilla) for a deliciously saffron cream which will look great with your desserts. Here with a chocolate fondant.
To prevent sleep
Recipe at CookExpert Magimix : Infuse the saffron in the same way. Then put all the ingredients in the bowl and run the expert program, speed 4 at 80°C for 10 minutes.
Enjoy your food !
Enjoy