Baked Saffron and Coconut Yogurt Custard

RatingDifficultyIntermediate

A delicious and fragrant dessert that is sure to impress!
- Recipe Author: Irene Margolis

Prep Time20 minsCook Time40 minsTotal Time1 hr

 1 ½ cups plant milk
 Pinch saffron
 Pinch salt
 6 Cardamom pods, bruised
 ½ cup sugar
 1 tub Irene’s Gourmet cultured coconut (Coconut yogurt)
 100 ml corn starch mixed into 50ml water

1

Bring milk, saffron, cardamom pods and salt to a boil in a closed pot

2

Once boiled, turn heat off and leave covered for 20 minutes to infuse

3

Open pot, add sugar and stir until dissolved.

4

Put yogurt and corns starch into a bowl, mix with a whisk until smooth.

5

Strain the milk mixture into the yogurt mix, discard the cardamom pods and leftover saffron bits and whisk until smooth.

6

Now divide the mixture into 6-8 ramekins

7

Place the ramekins in a deep baking dish, fill the baking dish halfway with boiling water.

8

Place in the centre of the oven and bake at 180ﹾ for +/- 20 minutes – until firm to the touch

9

Refrigerate overnight.

Ingredients

 1 ½ cups plant milk
 Pinch saffron
 Pinch salt
 6 Cardamom pods, bruised
 ½ cup sugar
 1 tub Irene’s Gourmet cultured coconut (Coconut yogurt)
 100 ml corn starch mixed into 50ml water

Directions

1

Bring milk, saffron, cardamom pods and salt to a boil in a closed pot

2

Once boiled, turn heat off and leave covered for 20 minutes to infuse

3

Open pot, add sugar and stir until dissolved.

4

Put yogurt and corns starch into a bowl, mix with a whisk until smooth.

5

Strain the milk mixture into the yogurt mix, discard the cardamom pods and leftover saffron bits and whisk until smooth.

6

Now divide the mixture into 6-8 ramekins

7

Place the ramekins in a deep baking dish, fill the baking dish halfway with boiling water.

8

Place in the centre of the oven and bake at 180ﹾ for +/- 20 minutes – until firm to the touch

9

Refrigerate overnight.

Baked Saffron and Coconut Yogurt Custard

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