20 Min
GF
Saffron Crème Anglaise
This is a classic creme angaise laced with cooling saffron notes and the fragrance of cardamom. It is best served with a crisp pie or fruit galette.
This is a classic creme angaise laced with cooling saffron notes and the fragrance of cardamom. It is best served with a crisp pie or fruit galette.
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Cook Time
20 Minutes
Serves
8
Directions
Step 1
Combine the milk, cream, saffron threads, and cardamom. Bring to a boil.
Step 2
In the meantime, whisk the egg yolks and sugar in a large bowl. As soon as the milk mixture comes to a boil, turn the heat down and transfer approximately 1 cup to the bowl with sugar and egg yolks. Whisk until smooth and return this mixture to the rest of the milk mixture.
Step 3
Cook the milk and egg mixture on low heat, stirring constantly with a wooden spoon until the mixture coats the back of the spoon evenly. This should take about 3 to 4 minutes. Take the mixture off the heat and strain it. Cool and refrigerate until further use.
Notes & Variations
- Sugar may be replaced with grated jaggery.
- Freeze leftover creme anglaise in ice cube trays or popsicle molds. They taste just like ice cream without the ice!
Ingredients
1 cup (225 grams) plain whole milk
1 cup (225 grams) heavy cream
Generous pinch of saffron threads
1/4 teaspoon ground cardamom
1 cup (200 grams) cane sugar
7 large (140 grams) egg yolks
Step 1
Combine the milk, cream, saffron threads, and cardamom. Bring to a boil.
Step 2
In the meantime, whisk the egg yolks and sugar in a large bowl. As soon as the milk mixture comes to a boil, turn the heat down and transfer approximately 1 cup to the bowl with sugar and egg yolks. Whisk until smooth and return this mixture to the rest of the milk mixture.
Step 3
Cook the milk and egg mixture on low heat, stirring constantly with a wooden spoon until the mixture coats the back of the spoon evenly. This should take about 3 to 4 minutes. Take the mixture off the heat and strain it. Cool and refrigerate until further use.
1 cup (225 grams) plain whole milk
1 cup (225 grams) heavy cream
Generous pinch of saffron threads
1/4 teaspoon ground cardamom
1 cup (200 grams) cane sugar
7 large (140 grams) egg yolks
Notes & Variations
- Sugar may be replaced with grated jaggery.
- Freeze leftover creme anglaise in ice cube trays or popsicle molds. They taste just like ice cream without the ice!
Tags:
20 Min
GF
Stock Your Pantry
Aromatic Masala Dabba
$250
Saffron Box (with Saffron)
$50
Saffron Box
$40
Tags:
20 Min
GF
Stock Your Pantry
Aromatic Masala Dabba
$250
Saffron Box (with Saffron)
$50
Saffron Box
$40
Aromatic Masala Dabba
$250
Saffron Box (with Saffron)
$50
Saffron Box
$40
The Queen of Spice.
Saffron is incredible when used delicately in cold creamy dishes like ice cream or custards, and it is extensively used in desserts, biryanis, and meat dishes in northern India. The flavor of saffron builds over time, so either soak it in water or milk the night before or cook it over low heat to maximize the flavor.
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