Saffron Infused Milk Pudding Cups

Instructions

1. 1

   In a small bowl, steep saffron threads in 2 tablespoons of warm milk for 10 minutes to release the color.

2. 2

   Melt butter in a medium saucepan over MEDIUM heat until foaming.

3. 3

   Add semolina to the melted butter over MEDIUM heat, stirring constantly until lightly golden and fragrant, about 3 minutes.

4. 4

   Slowly pour the remaining milk into the semolina over MEDIUM heat, whisking constantly to prevent lumps.

5. 5

   Add the sugar and saffron infusion to the pan over MEDIUM-LOW heat, stirring until the sugar dissolves.

6. 6

   Simmer the mixture over MEDIUM-LOW heat, stirring constantly, until thick enough to coat the back of a spoon, about 5-7 minutes.

7. 7

   Remove from heat and pour into serving cups, allowing them to set at room temperature for 10 minutes before garnishing with pistachios.