Chocolate Saffron Pots de Creme with Honey Cream and Sea Salt

By Jennifer Ann
January 18, 2010
29 Save

If you like it, save it!

Save and organize all of the stuff you love in one place.

Got it!

If you like something…

Click the heart, it's called favoriting. Favorite the stuff you like.

Got it!

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

Serves: 4

  • 1 1/2 teaspoons honey
  • 1 1/2 cups heavy whipping cream, divided
  • 1/4 cup whole milk
  • 1 pinch saffron threads (about 1/8 scant teaspoon)
  • 2 1/2 ounces bittersweet chocolate, chopped
  • 3 egg yolks
  • 2 1/2 tablespoons sugar
  • flaky sea salt, such as Maldon
  1. gently warm honey until it becomes loose and pourable, but not hot; whisk into 1/2 cup cream; cover and refrigerate
  2. 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
  3. 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
  4. 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
  5. 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.
  6. 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.

More Great Recipes:
Chocolate|Make Ahead|Winter|Christmas|Thanksgiving|Valentine's Day|Fall|Dessert