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Author Notes: Every year, an associate sends the firm boxes and boxes of chocolates from Vosges; I love the fun and surprise of the exotic flavors of the spices in each bite. This recipe is inspired by those special deliveries. The saffron is meant to enhance the chocolate in an evanescent way - disappearing just before your guests can put their finger on the taste, and the honey is a warm alternative to sugar, to lightly sweeten the whipped cream. —Jennifer Ann
cups heavy whipping cream, divided
cup whole milk
pinch saffron threads (about 1/8 scant teaspoon)
ounces bittersweet chocolate, chopped
flaky sea salt, such as Maldon
- gently warm honey until it becomes loose and pourable, but not hot; whisk into 1/2 cup cream; cover and refrigerate
- preheat oven to 325; mix together remaining cream, milk, and saffron in a small sauce pan, over medium heat, stirring constantly until it simmers; remove from heat
- place chocolate in a medium sized bowl and add the hot cream mixture in a steady stream; whisk until chocolate in melted, shiny, and smooth
- mix together egg and sugar in a large bowl; add hot chocolate cream, and mix well; set aside for about 5 minutes to allow the flavors to meld; strain through a fine mesh sieve into another bowl
- pour batter into four 5-6 ounce pots/ramekins; cover with foil, and place in a baking dish filled with enough boiled water to come to about half way up the pots; bake for 40-50 minutes, until the custard is just barely set in the middle; remove from pan, uncover, and allow to cool at room temperature for about 40 minutes; transfer to the refrigerator until chilled through, about 3 hours.
- just before serving, whip the honey cream until it holds soft peaks; sprinkle each custard with a pinch of crushed sea salt, and a dollop of honey cream.
- This recipe was entered in the contest for Your Best Pudding
- This recipe was entered in the contest for Your Best Non-Pie Thanksgiving Dessert