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Gooseberries in Saffron Custard
Serves 4
Ingredients
- 200g gooseberries, topped and tailed
40g caster sugar
4 egg yolks
400ml single cream
2½ tsp honey
¼ tsp saffron strands
step by step recipe
01
Preheat the oven to 160C/325F/gas mark 3. Put the gooseberries into a bowl, add the sugar and 2 tbsp water and mix, so the sugar is coating the fruit. Divide the gooseberries between four ramekins and stand them in a roasting tin. Cover with foil and place in the oven for about 7-10 mins until the fruit just softens a little. Turn the oven down to 140C/275F/gas mark 1.
02
In the meantime, whisk the egg yolks, cream, honey and saffron. Place the bowl over a pan of simmering water, making sure the base of the bowl isn’t in contact with the water. Stir gently for about 10 minutes, until the mixture coats the back of a spoon.
03
Strain the custard over the gooseberries. Fill the roasting tin with warm water to about halfway up the ramekins. Bake for about 45 minutes to an hour until just set.
04
Leave to cool for a few minutes before removing the ramekins from the tin and placing on a rack to cool.
