Saffron Prep
Ice-bloom saffron in cold milk for 10–15 minutes.

Ingredients
• 200 ml double cream
• 100 ml whole milk
• 4 large egg yolks
• 80 g caster sugar
• 1 tsp vanilla extract
• 0.15 g Imperial Saffron (ice-bloomed)
• 1 pre-baked tart shell (20–22 cm)
• Brown sugar (for brûlée topping)

Method
Gently warm the cream, milk and vanilla until steaming, not boiling.
Add the ice-bloomed saffron and allow to infuse briefly.
Whisk egg yolks and sugar until smooth, then slowly whisk in the warm cream.
Strain and pour into the prepared tart shell.
Bake at 160°C (fan 140°C) for 25–30 minutes, until set with a gentle wobble.
Cool completely, then chill until fully set.
Finish with brown sugar and torch until caramelised.

Serving
Serve chilled. Best enjoyed within 48 hours.