Gooseberries in a Honey Saffron Custard

Preparation info

  • Serves


    • Difficulty


Appears in

The Carved Angel Cookery Book

By Joyce Molyneux

Published 1990

  • About

A few years ago I realised that although I used saffron frequently in savoury dishes, I rarely added it to anything sweet, despite being set in the middle of saffron country with its traditions of saffron cakes and buns. Experiments began, and this pretty, yellowy custard, with flecks of deeper colour traced by the filaments, was one of the most successful outcomes.

The richness of the custard is beautifully set off by the tart layer of gooseberries below. Later on in the year, blue