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Saffron and cardamom panettone pudding

Golden, spoon-tender panettone soaked in silky saffron custard
Warm cardamom aroma with orange zest in every bite
A cozy, lightly sweet slice dusted with icing sugar and sea salt

dessert ⏱ 70 min 460 kcal / portion 72.0 g carbs / portion (estimated) vegetarian eggglutenmilk 🔗 Original source

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Saffron and cardamom panettone pudding
v6 · rb0e705f985 20260727Z1751 90 g butter 900 g panettone 🔥 preheat the oven to 180°C 🍳 ⏱ 10 min warm the milk and saffron gently until steaming and steep 🔥 ⏱ 5 min melt the butter in a baking dish in the oven 🌀 whisk the eggs and yolks with the cardamom and sugar until smooth 🍳 mix in warm saffron milk, cream, orange zest, and salt to make the custard 🌀 toss the panettone pieces in the melted butter in the baking dish ⏳ pour over the custard and ensure even soaking ⏱ 5 min after, turn over any dry pieces so the custard distributes evenly 🔥 ⏱ 35 min bake until just set and golden brown on top ⏱ 10 min let it sit 🍽 scatter flaked sea salt and dust with icing sugar to serve 🍽 serve with the remaining cream for pouring Saffron Panettone Pudding 🍮 600 ml milk ⅛ tsp saffron ¼ tsp cardamom 75 g sugar 6 pieces egg 450 ml cream ½ tsp orange zest 1 tsp icing sugar sea salt to taste milk, saffron cardamom, sugar, egg cream, orange zest icing sugar, sea salt
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Preparation steps

  1. preheat the oven to 180°C
  2. warm the milk and saffron gently until steaming and steep 10 minutes
  3. melt the butter in a baking dish for 5 minutes in the oven
  4. whisk the eggs and yolks with the cardamom and sugar until smooth
  5. mix in warm saffron milk, cream, orange zest, and salt to make the custard
  6. toss the panettone pieces in the melted butter in the baking dish
  7. pour over the custard and ensure even soaking
  8. after 5 minutes, turn over any dry pieces so the custard distributes evenly
  9. bake 35 minutes until just set and golden brown on top
  10. let it sit for 10 minutes
  11. scatter flaked sea salt and dust with icing sugar to serve
  12. serve with the remaining cream for pouring

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