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 ...
Register to view this Article
Registering for Premium Content on Food Management will give youINSTANTaccess to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’sFREE, easy and quick.