Saffron Crème Anglaise

Saffron Crème Anglaise

This is a classic creme angaise laced with cooling saffron notes and the fragrance of cardamom. It is best served with a crisp pie or fruit galette.

makes 3 cups


1 cup (225g) plain whole milk

1 cup (225g) heavy cream

generous pinch of saffron threads

¼ tsp ground cardamom

7 oz (200g) sugar

5 oz egg yolks



  1. Combine the milk, cream, saffron threads and cardamom. Bring to a boil. 
  2. In the meantime, whisk the egg yolks and sugar in a large bowl. As soon as the milk mixture comes to a boil, turn the heat down and transfer approximately 1 cup to the bowl with sugar and egg yolks. Whisk until smooth and return this mixture to the rest of the milk mixture. 
  3. Cook the milk & egg mixture on low heat, stirring constantly with a wooden spoon until the mixture coats the back of the spoon evenly. This should take about 3-4 minutes. Take the mixture off the heat and strain it. Cool and refrigerate until further use. 

ideas / variations

  • The sugar may be replaced with grated jaggery. 
  • Freeze leftover creme anglaise in ice cube trays or popsicle molds. They taste just like ice cream without the ice!