Photo by Getty Images/tolisma
A tiny amount of saffron in this custard turns it from creamy white to lemon-yellow.
Ingredients
- 2 cups milk (use milk with some fat content, such as whole or 2 percent)
- 2 tablespoons cornstarch
- 1/4 cup plus 1 tablespoon granulated sugar
- 2 eggs, lightly beaten
- 1/4 teaspoon saffron, crushed
Directions
- Whisk the milk, cornstarch, and sugar well in a medium saucepan. Cook over medium-low heat until the milk is scalded, about 10 minutes. Whisk occasionally. Do not boil.
- In the meantime, crack the eggs into a medium bowl and whisk them gently.
- Remove the milk mixture from the heat, but don't turn the stove off. Remove 2 tablespoons of the hot mixture and add it to the eggs. Whisk together.
- Place the hot milk mixture back on the hot stove burner and slowly add the egg mixture, whisking constantly.
- Cook the custard for another 8 to 10 minutes, whisking frequently. Watch the mixture carefully so it doesn't boil or burn.
- Remove the custard from the heat, and whisk in the crushed saffron. Allow the custard to cool to room temperature, and then cover and refrigerate before serving.
