Lemon and saffron pudding

dessert · ⏱ 75 min · 6 portions · 65.0 g carbs / portion · vegetarian · allergens: egg, gluten, milk

v4 · rb0e705f985 20260727Z1751 ⅛ tsp saffron 511 ml whole milk 360 g caster sugar 6 pieces egg 1½ tbsp demerara sugar double cream to taste 🔥 preheat the oven to 160°C grind the saffron with a pestle and mortar 🌀 mix the saffron into milk to bloom 🌀 whisk the caster sugar with the egg yolks and half the milk 🌀 whisk in the melted butter, plain flour, sea salt, remaining milk, saffron milk, and lemon juice 🌀 whisk the egg whites to soft peaks 🌀 stir one third of the whites into the lemon mixture 🌀 gently fold in the remaining whites until just combined 🍽 pour the mixture into a 29 × 18 cm ovenproof dish and scatter the demerara sugar on top 🍳 pour boiling water into the tray to come halfway up the sides of the pudding dish 🔥 ⏱ 45 min bake until set and golden on top ⏳ ⏱ 5 min set aside 🍽 serve with plenty of double cream Lemon Saffron Pudding 🎉 40 g butter 60 g plain flour ⅛ tsp sea salt 3 pieces lemon 120 ml lemon juice half · 256 ml yolks remaining milk whole milk saffron milk white splits demerara sugar double cream
http://flowcooking.food/en-us/recipe/331/lemon-and-saffron-pudding/