how to make fruit custard recipe

Saffron Fruit Custard Recipe

Looking for an irresistible dessert? Saffron fruit custard is made from milk, saffron, cream, eggs, and a mixture of fruits. This sweet, light, and creamy dish is the perfect way to finish off any meal. Saffron in particular adds a delightful twist to a traditional fruit custard: the delicate spice is famously luxurious (Cleopatra is said to have bathed in a mixture of saffron and mare’s milk before meeting with suitors!), and even small amounts can colour and flavour an entire dish.

Ingredients for Fruit Custard

  • ½ cup milk
  • A pinch of saffron
  • 1½ cups of heavy cream
  • 4 egg yolks
  • 2 tbsp sugar
  • 1 cup of strawberries
  • 1 peach
  • 1 kiwi
  • a handful of almonds, toasted

How to Make Fruit Custard

  1. Pour the milk and cream together in to a saucepan. Add the saffron and heat gently to a simmer and then remove from the heat. Leave the spice to infuse in the cream mix for 30 minutes.
  2. Preheat oven to 160 C
  3. Whisk egg yolks and sugar in a clean bowl. Pour the still warm, creamy saffron mixture into the egg yolks, whisking all the time.
  4. Divide the custard into 4 cups or ramekins (strain through a sieve if you like, to remove any eggy lumps).
  5. Fill a large baking tray with boiling water and place the ramekins in to the water. Ensure the level of water comes half way up the ramekins.
  6. Carefully place in the oven and bake the custards for 45 minutes, or until set with a slight wobble still.
  7. Cool and refrigerate for at least 2 hours.  It is better if they can be left over-night as the saffron flavour will develop further.
  8. Serve with fruits, a sprinkling of toasted flaked almonds

 

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