Recipe: Cardamom and Saffron

Blah blah blah I've been to India blah blah blah...

3 Eggs
600ml Milk
300ml Cream
~2/3 cup sugar
8 green cardamom pods
~1/2tsp saffron threads
roasted almonds (i actually wanted to use pistachios, but it's hard to find unsalted ones on a sunday afternoon)

Grind the cardamom pods as finely as you can. Crush the saffron threads with a few drops of water to make a pretty yellow paste.

Add the spices to the milk and heat it gently. When it's hot, pour it onto the beaten eggs and sugar and mix it together. Pour all of that back in the saucepan and stir until you get your custard. Let it cool, add the cream and chill. Throw it all in the machine. When it starts to solidify, add in your chopped nuts. Shaka Laka Boom Boom!

Verdict. Hmmm, one couldn't really taste the saffron so I would recommend either adding more (if you can afford it), or leaving it out entirely. Overall though, this was a very successful flavour. The subtle bite of cardamom is a sublime compliment to the rich almonds. Peace out.