It’s best to soak the saffron overnight to extract as much flavour as you can. With a pinch, you can do it for a few hours, or even heat the milk and saffron to speed up the process. You will need a 22 cm springform pan for this recipe.It’s best to soak the saffron overnight to extract as much flavour as you can. With a pinch, you can do it for a few hours, or even heat the milk and saffron to speed up the process. You will need a 22 cm springform pan for this recipe.