Baked Saffron Cream Pudding

Ingredients

• 20 egg yolks
• 2 quarts heavy cream
• 1 lb granulated sugar
• Pinch of salt
• Pinch of saffron
• 1 tsp rose water
• 1 tbsp orange juice
• 1 tbsp white wine
• Ground cinnamon for garnish
• Candied pistachios for garnish

Method

1. 1 Preheat oven to 350°F. Whisk egg yolks, sugar, salt, saffron, rose water, orange juice, and white wine until smooth.
2. 2 Gradually whisk in the cream until fully combined. Strain the mixture through a fine-mesh sieve into a deep baking dish.
3. 3 Bake for 30-40 minutes until the center is just set but still jiggly. Sprinkle with cinnamon and top with candied pistachios.
4. 4 Allow to cool completely, then refrigerate until cold before serving.