Corn and Saffron Custard

Preparation info

    • Difficulty


Appears in

Mile 8: A book about cooking

Mile 8

By David Higgs

Published 2018

  • About


  • 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.