In French this egg custard is called “English cream” because it was discovered by the French in England in the 16 century. It’s a pouring custard made by the coagulation of egg yolks, We use it very often as a sauce to go along with many pastries. Or used for a chassic French dessert, snow eggs.
You can of course use this recipe to prepare the traditionnal recipe of crème anglaise egg custard. Put a vanila bean instead of saffron pistils.
Saffron Crème Anglaise Egg Custard
This great classic of French pastry, usually baked with vanilla is here flavoed with saffron. It’s delicious served with chocolate cake, or used for fancy snow eggs.
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Bon appétit !