Saffron and Honey Custards

Preparation info

  • serves

    4 to 6

    • Difficulty


Appears in

The Scented Kitchen: Cooking with Flowers

The Scented Kitchen

By Frances Bissell

Published 2012

  • About

These offer a pleasing alternative to crème caramel and can also be served as part of a trio of flavoured custards, perhaps chocolate, vanilla and saffron.


  • 600 ml/1 pint single or double cream
  • ½0 g/


Put the cream into a saucepan with the saffron and, while you bring it to the boil, lightly beat together the sugar and eggs. Pour the boiling cream over the beaten eggs and sugar, stirring continuously. Put 4 or 6 ramekin dishes in a roasting tin with enough water to come half-way up their sides. Pour the mixture into the ramekins, cover with foil and bake in the middle of an oven pre-heated t