350 g of evaporated milk
25 g of honey
40 g sugar
1/2 g of saffron
16 raspberries or strawberries
sugar (for burning)
mint (for garnish)
Put the egg yolks in a bowl and add the sugar. Beat well with the rod.
Put to heat the evaporated milk in a saucepan and add the saffron and honey. Leave to infuse (without allowing it to boil) and pour the bowl with the yolks. Stir well.
Divide the mixture into 2 - 3 bowls and cover it with plastic wrap. Place in the oven and bake in a water bath (hot pre) to 100 ° C, for 45 minutes. Remove and let cool in the refrigerator.
Sprinkle a little sugar in the center of each cup and burn with the torch until caramelized.
Accompany with raspberry cream and garnish with mint leaves.