Sensous Silky Saffron Creams
I can still remember the heady, exotic perfume that wafted sensuously from a 1 kg12 lb tin of saffron as it was opened in front of me, even though it happened about seven years ago. It was far superior to any perfume man has produced, no matter how expensive. Saffron is costly, but the flavour and aroma are so intense that only a small amount is needed for 4-6 people, so the cost is not too high. Do not be tempted to buy a product that purports to be saffron if it seems cheap, as counterfeits are far too common; saffron threads are less likely to be adulterated than powders.
INGREDIENTS:
SCANT 1/4 TSP SAFFRON THREADS
4 EGG YOLKS
55 G/2 OZ LIGHT-FLAVOURED
CLEAR HONEY
425 ML/15 FL OZ SINGLE CREAM
DIRECTIONS:
Set the oven to 140°C/275°F/Gas 1. Place 4 ramekin dishes or heatproof moulds in a baking tin.
Heat the saffron threads in a dry frying pan for 2-3 minutes, then crush them and put them into a medium-sized bowl and stir in the egg yolks and honey.
Heat the cream to just on simmering point, then stir into the egg yolk mixture.
Return to the saucepan and heat very gently, stirring with a wooden spoon until thickened; do not allow to boil.
Pour into the ramekin dishes or moulds, pour boiling water around and place in the oven for 45 minutes to 1 hour until just set.
Remove the dishes or moulds from the baking tin and serve warm or cold.
