1-2 Tbsp cream
4 large eggs
1 liter milk
100 gm sugar
1/2 tsp tartaric powder
6-8 threads of saffron soaked in 1 Tbsp water
1/2 tsp green cardamom powder
1 tsp corn flour
Boil the milk; add tartaric powder, pinch by pinch, with the lemon juice until the milk begins to curdle.
Reduce liquid by half. Stir in sugar. Continue cooking until mixture thickens.
Sprinkle in corn flour, dissolved in a little extra milk.
Simmer for a further 3-4 minutes. Stir in saffron.
Spread out onto a greased tray in a layer 1 1/2 ” thick; or on a transparency sheet. Cool.
Decorate with silver leaf, cardamom powder, dried fruit and a drizzle of cream before serving.