Saffron-Scented Milk Pudding

This saffron-scented milk pudding is a decadent and creamy dessert that is perfect for any occasion. The saffron gives the pudding a beautiful golden color and a slightly floral flavor. The pudding is also thickened with cornstarch, which gives it a smooth and velvety texture.

The history of saffron-scented milk pudding is a long and winding one. The first recorded recipe for the dish dates back to the 10th century, when it was served to the caliph of Baghdad. The pudding was made with saffron, milk, sugar, and cornstarch, and it was garnished with nuts and berries. Over the centuries, the recipe has been adapted and changed, but the basic ingredients have remained the same. Today, saffron-scented milk pudding is a popular dessert in many cultures around the world.

Prep time: 10 | Cook time: 10 | Serves: 2

Ingredients

• 1 cup full-fat milk
• 1/2 cup sugar
• 1/4 tsp ground saffron
• 1 tbsp cornstarch
• 1 tbsp water
• Mixed nuts and berries, for garnish (optional)
• Saffron strands, for garnish (optional)

Instructions

1. In a heavy-bottomed saucepan, combine the milk, sugar, and saffron. Bring to a boil over medium heat, stirring constantly.
2. In a separate bowl, whisk together the cornstarch and water. Once the milk mixture has come to a boil, remove from heat and gradually whisk in the cornstarch mixture.
3. Return the saucepan to the heat and bring to a simmer. Cook, stirring constantly, until the pudding has thickened to the desired consistency, about 2-3 minutes.
4. Pour the pudding into individual serving dishes or glasses. Cover with plastic wrap and refrigerate for at least 4 hours, or overnight.
5. When ready to serve, garnish with mixed nuts and berries and a few strands of saffron, if desired.

Why It Works

• The saffron gives the pudding a beautiful golden color and a slightly floral flavor.
• The cornstarch thickens the pudding, giving it a smooth and velvety texture.
• The nuts and berries add a bit of crunch and sweetness to the pudding.