Saffron Pastry Cream
Indulge in the luxurious experience of homemade **saffron pastry cream**, a versatile delight that's also **gluten-free**! This **easy pastry cream** recipe transforms simple ingredients into a silky, golden dream in just 30 minutes. Whether you're looking for a **quick dessert recipe** or the perfect filling for your culinary creations, this **saffron dessert** will elevate every bite.
Dietary Information
Servings:
- 1
To prepare the saffron pastry cream, first of all, in a saucepan, pour the milk, cream and add the vanilla. Heat to 60°, or until it is hot 1. Meanwhile, in a bowl put the egg yolks and add the sugar 2 and mix with a whisk 3 until you get a homogeneous mixture.
- 2
Add the cornstarch 4 and mix 5 until incorporated. Dissolve the saffron in a tablespoon of hot water 6.
- 3
Pour the saffron into the hot milk 7 and mix. At this point, pour the milk into the egg yolk mixture 8. Mix and transfer everything back to the pot 9.
- 4
Cook over low heat, stirring constantly 10, for 5-6 minutes, until thickened. Add the grated lemon zest 11, stir vigorously once more to avoid the formation of lumps and transfer everything to a bowl. Cover with cling film 12 and let it cool first at room temperature and then put it in the refrigerator. Your saffron pastry cream is ready to be used!
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