21.   Add remaining butter to mushrooms and heat through over low heat.

22.   Add saffron, bring to a simmer and keep on low heat.

23.   Add some salt and pepper, and place in a saucepan over very low heat to keep warm.

24.   Add sugar and crystallized ginger and place over low heat, stirring until sugar has dissolved.

25.   Add the drained pasta to the skillet and stir over low heat for a minute to combine.

26.   Add the fish sauce and black pepper and keep warm over low heat.

27.   Add the greens, cover the pot and let it simmer over low heat for about an hour.

28.   Add the vanilla bean to the pudding mixture and heat over low heat, stirring constantly with a wooden spoon or heatproof spatula until the mixture thickens.

29.   Add butter and whisk over low heat until butter is melted.

30.   Add egg-milk mixture and stir constantly on low heat until dissolved.