Page title and description

Gooseberries in honey saffron custard
Ingredients
- 225g gooseberries, topped and tailed
- 50g caster sugar
- 6 egg yolks
- 600ml single cream
- 75g honey
- 10 saffron strands
Method
Prep time:
15 min
PT15M
Cooking time:
1h
15 min
PT1H15M
-
Step 1
Preheat oven to 140°C/Gas 1. -
Step 2
Put the gooseberries in a pan with the sugar and 2 tablespoons of water, then cover and stew gently for 5 minutes or until tender. Divide between 6 ramekin dishes. -
Step 3
Put the egg yolks, cream, honey and saffron in a bowl and whisk together just to combine. Sit the bowl over a pan of simmering water, making sure the water doesn't touch the base of the bowl. Cook the custard over a low heat for about 10 minutes, stirring constantly, until it thickens. -
Step 4
Strain the custard through a fine sieve over the gooseberries. Put the ramekins in a roasting tin containing about 3cm of hot water. Place in the oven and bake for 45 minutes-1 hour, until just set. Serve at room temperature.