This sweet, satisfying treat is perfect for a hot summer day. The saffron threads add a luxurious twist to this classic dessert. Makes 6 servings.
3 1⁄2 Tbsp (26 grams) cornstarch
1⁄2 tsp salt (3 grams)
3⁄4 cup (175 ml) heavy cream
3 egg yolks
2 1⁄2 cups (600ml) Maple Hill milk
1⁄2 cup (95 grams) sugar
1 vanilla bean, split with seeds scraped OR 1 1⁄2 Tbsp vanilla paste/extract 5-10 threads of saffron (optional, amount depending on personal taste)
8 oz (230g) chopped, fine quality white chocolate
Whisk together the cornstarch, salt and heavy cream to form a slurry. Whisk in the egg yolks.
In a medium saucepan, bring the milk, sugar, vanilla bean and saffron to a simmer. Temper by slowly whisking into egg mixture.
Pour back into saucepan and bring mixture to boil whisking constantly for 2 minutes until it starts to thicken.
Strain into bowl with white chocolate. Whisk until chocolate is melted.
Chill over an ice bath making sure to place plastic wrap directly on top of pudding so it does not form a skin. Once chilled, cover and refrigerate.