YIELD: 24 servings 3 cups Berkeley Farms heavy cream 8 cups Berkeley Farms whole milk 1 ½ tsp. saffron threads 1 cup egg yolks (about 16) 1 cup sugar ½ tsp. vanilla ¼ tsp. salt saffron threads, for garnish 1. In large saucepan, simmer cream and 2 cups of the milk until reduced to about 3 1/2 cups. 2. Pour 2 Tbsps. hot water over saffron to release its flavor; add to cream mixture. 3. Whisk egg yolks and sugar until pale; gradually whisk in hot cream ...

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