Name: Kréma me kroko saffron cream (saffrom flavoured pudding)
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 8 servings
Cuisine: Baking
Ingredients: 375 ml milk full cream; 625 ml cream fresh, for whipping; 4 Tbs sultanas soaked in little cognac or whhiskey to soften; 5 cardamom removed the seeds,crush finel, add cream; 130 g sugar; 4 tsp cornflour maizena; 1 tsp saffron threads; 1 vanilla pod; pistachios or almonds, caramelised

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Ingredients (9)

375 ml	milk — full cream
625 ml	cream — fresh, for whipping
4 Tbs	sultanas — soaked in little cognac or whhiskey to soften
5	cardamom — removed the seeds,crush finel, add cream
130 g	sugar
4 tsp	cornflour — maizena
1 tsp	saffron — threads
1	vanilla — pod
	pistachios — or almonds, caramelised

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Method:

Remove the soaked sultanas and discarded liqueur.

Steep the saffron & the vanilla in the milk for 30 minutes and then pour the milk into a pot with the cream, placing it on the stove to warm to just under boiling point.

stir well, adding the cardamom to the warm liquid.

Dissolve the Maizena in a little cold water and add to the cream and milk mixture.

Continue heating everything until the mixture begins to thicken, stirring continuously – as soon as the cream has thickened, remove the pan from the heat and divide the cream into individual dishes.

Garnish with the almonds, pistachios or almonds.