A delicious baked saffron pudding recipe from the Countess Alexandra Simonoff-Arpels who grows saffron at her farm in the Dordogne France. Saffron has been used in cooking for thousands of years, it’s said to be good for your health and it tastes exquisite.
Preparation Time: 10 mins
Cooking Time: 35 mins
1 litre milk
2 sachets vanilla sugar
1 vanilla pod or 1tsp vanilla essence
15 threads/strands saffron
Infuse milk with the saffron threads at least half an hour before cooking. Add sugar and vanilla pod to the milk and bring to the boil. Remove vanilla pod, split and empty into the hot milk.
Break eggs into a bowl and whisk. Pour boiled milk slowly over the beaten eggs and continue whisking. Pour mixture into an oven proof glass dish or 6 ramekins.
Put into a cold oven. Cook for 20 mins at 120 C (Gas Mark 23); 10 mins at 180 C (Mark 6) and 5 mins at 210 C (Gas mark 7).
Serve and relish!