Saffron custard with orange blossom and pistachio syrup
When using saffron, it is best first infused in a little hot water or gently dry-roasted in a pan, as it is activated by heat and its flavour and colour continue to develop over time.
Photo: Marina Oliphant
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- 20 saffron threads
- 2 eggs and 2 egg yolks
- 3 tablespoons castor sugar
- 150ml cream
- 200ml milk
- 7 cardamon pods
- ½ cup sugar
- ½ cup water
- 3 tablespoons unsalted pistachios, shelled and finely chopped
- 1 tablespoon lemon juice
- ½ teaspoon orange blossom water
Preheat oven to 160C.
Infuse the saffron in a little hot water. Whisk the eggs and yolks with the sugar until blended. Heat cream and milk until almost boiling and pour on to the eggs while whisking, then strain into a bowl. Add the infused saffron, then divide the mixture between four individual ovenproof dishes.
Place the custards in a deep ovenproof dish and fill the dish with enough hot water to come halfway up the sides of the custard dishes. Bake for 45 minutes or until just set. Remove from the water bath immediately and allow to cool before refrigerating until cold.
Crush the cardamon pods, remove the seeds and dispose of the husks. Boil the sugar and water in a pot with the cardamon seeds for 10 minutes. Add the chopped pistachios and remove from the heat. Add the lemon juice and orange blossom water. Cool completely before pouring over the custards.
Serve with the syrup poured over the top.
This recipes is featured in the book, Winter is available now in all good bookstores RRP $34.95. To order direct call 1300 656 059 or visit www.smh.com.au/store