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Baked Saffron and Coconut Yogurt Custard

A delicious and fragrant dessert that is sure to impress!

Recipe by: Irene Margolis

Recipe Allergies

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.

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You'll need:

  • 1 1/2 cups plant milk
  • Pinch saffron
  • Pinch salt
  • 6 Cardamom pods, bruised
  • 1/2 cup sugar
  • 1 tub Irene’s Gourmet cultured coconut (Coconut yogurt)
  • 100ml corn starch mixed into 50ml water