Damsons with Saffron Custard

Preparation info
  • Serves


    • Difficulty


Appears in
British Regional Food

By Mark Hix

Published 2006

  • About

Custard is a great thing; add saffron to the milk and cream, though, and you have the most amazing accompaniment to stewed fruits like rhubarb, gooseberries or plums. However, you do need to be careful when you cook with saffron, as its taste can totally overpower your dish. A small pinch goes a long way and, infused like this, you don’t need much at all.