Wooly Medlar Au Gratin with Saffron

Bring the milk to the boil with the saffron and salt, remove from the heat and leave to infuse.

Put the curd in a bowl and mix with sugar and vanilla sugar. Separate the eggs, stir the yolks into the curd mixture and whisk the egg whites.

Stir the cooled saffron milk into the mixture and fold in the beaten egg whites.

Now halve the medlars, remove the seeds and cut into wedges.

Line a gratin dish or fireproof porcelain dish with the medlars. Cover the medlars with the gratin mixture.

Preheat the oven to 200 °C and place the gratin as high up in the oven as possible. The gratin is ready when it is evenly brown on the surface.

Remove the gratin from the oven and sprinkle with powdered sugar.

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