Saffron custard pudding with liquorice flavoured honey and mint


  • 20 g LA VERONESE rice flour
  • 150 ml fresh double cream
  • 120 g sugar
  • 4 eggs + 1 egg yolk
  • 450 ml milk
  • 1 agar-agar envelope
  • 1 saffron envelope
  • Powdered liquorice to taste
  • Liquorice flavoured honey to taste
  • 1 sprig of fresh mint
  • Salt to taste


Pour the milk in a pan, add the saffron while stirring, and bring JUST to a boil.  Remove from heat and let cool. Cream the eggs, the egg white, and the sugar together. Once the milk is thoroughly cooled, whisk the double cream, the eggs and sugar mix, making sure that there are no clumps, and finally drizzle the rice flour and the agar-agar in, to thicken the custard/pudding. Cook over medium heat, stirring constantly, adding a pinch of salt and some mint leaves, until the cream is sufficiently thick.

Pour the cream in some individual serving cups or in a single large mould and let solidify in the freezer for at least 12 hours.

Serve alongside some mint  leaves, with some liquorice flavoured honey, and a dusting of powdered liquorice.

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