Corn and Saffron Custard

• 20 whole corn cobs
• 1 pinch saffron

Remove the husks from the corn cobs. Slice the kernels as close to the cob as possible. Put the kernels through a juicer.

In a pot, heat the corn liquid gently until it starts to thicken and add the saffron. Do not boil the liquid otherwise it will split. Strain and allow to cool.