Recipe: Saffron scented anglaise sauce

1 Put the threads of saffron in 0.4 cup (10 cl) of milk to infuse for 15 minutes.

2 Bring your milk to the boil (remember to put a drop of water in your pot first to avoid that your milk sticks at the bottom).

3 Whisk the egg yolks and the sugar until creamy.

4 When your milk has boiled pour it over the eggs. Stir well and pour the mixture back into the pot.

5 Cook gently (the sauce must not boil), stirring at all time, until your anglaise sauce is thick enough to hold a finger mark made on your wooden spoon. Pass your sauce through a fine sieve.

6 Add the saffron milk to the sauce and stir slowly for a little while.

Allow to cool down fully before storing in the fridge.

This sauce will be a great accompaniment of all sorts of desserts from floating island to chocolate based puddings, sponge cakes, gateaux and pancakes...