Pic of Gooseberries in honey saffron custard

Gooseberries in honey saffron custard

Show ingredients

Gooseberries in honey saffron custard

Pudding & Cake Serves 4 1h 30 min
With its unmistable aroma, subtle, earthy taste and beautiful hue, saffron is a wonderful addition to this unusual dessert. It's quick to prepare and makes a great end to dinner.


  • 225g gooseberries, topped and tailed
  • 50g caster sugar
  • 6 egg yolks
  • 600ml single cream
  • 75g honey
  • 10 saffron strands


Prep time: 15 min
Cooking time: 1h 15 min
  • 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.

You may also like…