Saffron Crème Anglaise Egg Custard

crème anglaise au safran
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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.

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.

Safron Crème Anglaise Egg CustardSafron Crème Anglaise Egg CustardSafron Crème Anglaise Egg Custard

crème anglaise au safran

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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Prep Time 10 mins
Cook Time 10 mins
Cuisine French
Servings 6 shares

Ingredients
  

  • 500 ml milk
  • 80 gR sugar
  • 6 egg yolks
  • 10 saffron pistils

Instructions
 

  • Start by heating a bit milk with saffron and let it infuse for 5-10 minutes.
  • Meanwhile blanch egg yolks with sugar.
  • Bring milk to simmer and pour in the egg yolk – sugar preparation while constantly whisking.
  • Pour back in the pan and heat over medium heat, constantly stiring with a wodden spatula. When the custard coagulates, transfer in a bowl so that it stops baking. It’s important bo bake over medium heat because if it’s too hot coagulation won’t work.

Notes

If needed, please refer to the conversions and measures article here
The main steps : Infuse saffron in milk. Heat and pour in sugar-egg yolk mix. Heat again to bake.
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Bon appétit !

Safron Crème Anglaise Egg CustardSafron Crème Anglaise Egg Custard

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Written by Florence RICHOMME