Saffron Custard with Roasted Strawberries, Figs and Kasha Cashews
Strawberries and anything creamy is a happy marriage and so it’s logical to presume they could happily elope with custard. Using saffron in what is essentially a crème brulee, but without the burnt sugar, gives the dish visual vibrancy and also highlights the warm ginger notes of the ras el hanout coated Kasha Cashews. Roasting strawberries provides an intensified, slightly sour counterpoint, but it’s also handy for making the most of strawberries that are lacking in flavour.
3 ripe figs
1 tsp caster sugar
3 tbsp Kasha Cashews, roughly chopped
For the Custard:
450ml double cream
1 good pinch saffron threads (around 25 strands)
6 egg yolks
40g soft brown sugar
- Pour the cream into a medium sized pan and add the saffron. Slowly bring to the boil, then take off the heat and allow to infuse for at least an hour.
- Preheat an oven to 120C. Put the yolks and sugar into a medium bowl and stir until just combined. Bring the cream back up to the boil then carefully pour it on to the yolk and sugar mix, stirring constantly to combine.
- Divide the mixture between the 4 ramekins and then place in a baking tray that is as deep, or deeper than height of the ramekins, then place in the oven. With the oven door open, add enough cold water to come up to 2/3 of the side of the ramekin. Bake for about 40 minutes until the custard is set. Give them a nudge and they should have a gentle wobble too them. Remove from the oven, take out of the tray and chill for at least 6 hours. If chilling for longer, wrap with cling film once cold to avoid them taking on other flavours.
- Preheat an oven to 150C. Remove the stalks from the strawberries and cut into halves. Mix half of them with 1/2tsp caster sugar, mix, then set aside. Place the rest cut side up on a baking tray either on a silicon mat or baking paper and sprinkle with the remaining caster sugar. Bake in the oven for around an hour, till they look darker in colour and slightly shrivelled. Remove from the oven and allow to cool to room temp.
- Trim the stalk from the fig and cut into 6 to 8 wedges.
- Using a spatula, or spoon, scoop the custard from the ramekin and spread on to the base of a plate or bowl. Place a mixture both types of strawberries on top, followed by the figs and then the Kasha Cashews. Spoon over any remaining strawberry juices.