Chocolate Saffron Pots de Creme with Honey Cream and Sea Salt

Directions

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.