Saffron custard

We were celebrating Nowruz, and I wanted the flavor of saffron and rose water in a different dessert. I ended up with this custard, and we love it!

Saffron custard

3 eggs

250 grams of cream (35%)

400 grams of milk
90 grams of sugar
2 tablespoons of milk powder

30 grams of cornstarch

2 teaspoons of rose water

1/2 teaspoon of saffron threads plus some for garnish.

Crush the saffron with some sugar. Mix the sugar, milk, and saffron, and simmer it for 10 minutes at low temperature. Let it cool.

Mix the remaining ingredients except the rose water. Cook over medium low heat until thick. Turn off the stove, and add the rose water. Let it cool. Garnish with some saffron. ENJOY!