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.
Preparation time: 10 min
Baking time: 10 min
Quantity: 6-8 shares
Specific equipment: none
500 ml milk
80 g de sugar
6 egg yolks
10 saffron pistils
Infuse saffron in milk. Heat and pour in sugar-egg yolk mix. Heat again to bake.
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.