Ingredients
- 12 threads Raihan Saffron
- 1 cup sugar
- 1/4 cup water
- 1/2 cup heavy cream, warm
- 4 tbsp butter
- 1/2 tsp ground cardamom
- 1/2 tsp flaky sea salt
- 1/2 tsp vanilla
Instructions
- Combine sugar and water in a heavy saucepan. Cook over medium, swirling (not stirring), until deep amber, 8–10 min.
- Off heat. Whisk in warm cream carefully (it will bubble).
- Whisk in butter, cardamom, vanilla, saffron threads. Off-heat 5 min steep.
- Stir in sea salt. Cool. Store in a jar in the fridge 3 weeks.
End of Modern batch (R41–R55). All 55 recipes complete.
