White Chocolate Saffron Torte

Light eggless crepes stacked with creamy white chocolate saffron custard!

This tastes out of the world – yummy crepes layered with a white chocolate saffron custard and very few calories. Let me show you how!











Ingredients:

FOR THE EGGLESS CREPES

  • 6 tablespoons white flour
  • Pinch of pure saffron
  • Pinch of baking powder
  • 3 tablespoons of sugar
  • 3 tablespoons of butter
  • Milk as needed to make a thin batter ( i used skimmed milk)

FOR THE WHITE CHOCOLATE SAFFRON CUSTARD

  • 500ml + 4 tablespoons skimmed milk
  • 150 grams of white chocolate ( or more depends on how sweet you want it)
  • Pinch of pure saffron
  • 2 tablespoons custard powder

Recipe:

FOR THE SAFFRON CREPES

  • Mix all the dry ingredients together and with an electric beater.
  • Add the milk and make into a thin batter.
  • Keep aside for an hour.
  • Heat an iron non stick pan, girdle till hot.
  • Add a tiny piece of butter and with a ladle pour the batter and with the back of a spoon even it out to a thin round.
  • Cook on one side and then flip and cook on the other. Make all the pancakes like this and keep .

FOR THE CUSTARD

  • Heat the milk in a pan and add the saffron. Add the white chocolate and let it melt.
  • Mix the other milk with the custard powder and pour into the heated milk and cook till thick. Taste and if you need it sweeter and some more white chocolate.
  • Don’t add sugar, let it cook till thick and cool it.

TO MAKE THE TORTE

  • In a plate put one crepe and then spoon the cooled custard on top of it and cover with another crepe, repeat till all the crepes and custard is used up.
  • Decorate with nuts of your choice and refrigerate overnight for the flavors to blend.

EAT AND ENJOY THIS AMAZING DESSERT!

Time: 2 Hours

Recipe Contributed by:

NITU CHUGANI

Valencia

Spain





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