Saffron Pastry Cream

Name: Saffron Pastry Cream
Yield: Makes about 1 ½ cups
Cuisine: Spanish
Ingredients: ⅔ cup sugar; 3 large egg yolks; 1 medium-size pinch of saffron, pulverized in a mortar and steeped in 2 tablespoons very hot water; 1 medium-size pinch of saffron, pulverized in a mortar and steeped in 2 tablespoons very hot water; 1½ cups half-and-half; 3 tablespoons all-purpose flour

Preparation info

Makes about
1 ½ cups

Difficulty
Easy

Appears in

The New Spanish Table

By Anya von Bremzen

Published 2005

About

You can also fill the Rosemary-Scented Tart Shell with a saffron-hued pastry cream. The cream is delicious and striking topped with the rosemary-scented apples or with fresh berries, such as blueberries, raspberries, or a combination.

Ingredients

3 large egg yolks
⅔ cup sugar
1 medium-size pinch of saff

Europe
Spain
Dessert
Vegetarian
Mediterranean

Method

Place the egg yolks, ⅓ cup of the sugar, and the saffron mixture in a medium-size bowl and whisk until thick and pale yellow. Whisk in the flour.
Place the half-and-half in a heavy medium-size saucepan over medium-low heat and bring to a simmer. Gradually whisk ½ cup of the hot half-and-half into the egg mixture. Whisk the egg mixture into the saucepan of half-