Avenue Safran

Preparation

1. Dilute the pistils of saffron in the milk by making it warm (without ever boiling)
2. Whip the egg yolks and the sugar until obtain a frothy mixture.
3. Add the cream and the milk, and mix a dozen minutes by moving slowly.
4. Divide this cream in 6 ramekins and cook them in water bath during 45 minutes, on a low fire (100°C).
5. Let cool and keep them in a fridge during 2 hours. Then, sprinkle with sugar and make them caramelize under the oven grill.