The addition of saffron turns this vanilla custard becomes something truly special–sweet with a slight savory note.
Whether you’re making cakes, filled buns, or other desserts that call for vanilla custard or you simply want to enjoy it just as it is this recipe is sure to please. You could serve it like a saffron pudding, garnished with berries, or even brulee it if you want.
2 cups (500ml) non-dairy milk (I used soy)
¼ cup (70 ml) cornstarch
½ –1 tsp saffron strands
½ tsp fresh turmeric powder (optional)
¼ cup (70ml) sugar
Whisk the non-dairy milk with cornstarch and turmeric (if using) in a medium, heavy-bottomed pan. Add in the saffron strands, bring to a gentle simmer, lower the heat and keep stirring the mixture will start to thicken, it should take about 10 minutes or so.
You can check it by sticking a wooden spoon in the sauce, and it if coats the back of the spoon, it’s good. Remove from heat and whisk in the sugar until it’s dissolved.
Pour the custard into a glass or other non-reactive bowl and place in the fridge to thicken for a couple of hours. Once it has cooled you can cover the surface with plastic to prevent a skin forming on top.
Either serve as is with fruits, and nuts or use in your recipe as directed.