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
Infuse saffron in milk. Heat and pour in sugar-egg yolk mix. Heat again to bake.