The saffron it is not just an ingredient for risottos and savory dishes, and this is proof of this. It is very good in puddings, cooked cream and creams – like this to accompany the Verona pandoro for a Milanese "Christmas".

Saffron is a Milanese ingredient by definition. Suffice it to say that the first bag of saffron Leprotto was made in Milan in 1963. The powder is a bright red color, the intense aroma, and, as the package says, a "strong flavor".

The recipe of saffron cream

Ingredients for 4 people (4 slices of pandoro)

3 egg yolks
3 tablespoons of sugar
3 tablespoons of flour
½ lt. of milk
1 bag of saffron
to decorate bunches of red currant

Method

In a saucepan whisk the egg yolks with the sugar until they become clear, add the sifted flour, stir again and add the milk and saffron.

Place the casserole on medium heat and cook for 10 minutes, stirring constantly with a wooden spoon until the cream has thickened.

Leave to cool and place in the fridge.

Take the pandoro and serve with hot or cold cream to taste, decorating with bunches of currant.

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