November 02, 2017
This is a classic creme angaise laced with cooling saffron notes and the fragrance of cardamom. It is best served with a crisp pie or fruit galette.
Makes 3 cups
1 cup (225 grams) plain whole milk
1 cup (225 grams) heavy cream
Generous pinch of saffron threads
1/4 teaspoon ground cardamom
1 cup (200 grams) cane sugar
7 large (140 grams) egg yolks
Combine the milk, cream, saffron threads, and cardamom. Bring to a boil.
In the meantime, whisk the egg yolks and sugar in a large bowl. As soon as the milk mixture comes to a boil, turn the heat down and transfer approximately 1 cup to the bowl with sugar and egg yolks. Whisk until smooth and return this mixture to the rest of the milk mixture.
Cook the milk and egg mixture on low heat, stirring constantly with a wooden spoon until the mixture coats the back of the spoon evenly. This should take about 3 to 4 minutes. Take the mixture off the heat and strain it. Cool and refrigerate until further use.
Sugar may be replaced with grated jaggery.
Freeze leftover creme anglaise in ice cube trays or popsicle molds. They taste just like ice cream without the ice!
December 02, 2022