Corn and Saffron Custard

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Preparation info

    • Difficulty

      Easy

Appears in

Mile 8: A book about cooking

Mile 8

By David Higgs

Published 2018

  • About

Ingredients

  • 20 whole corn cobs
  • 1 pinch saffron

Method

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.

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