by Jennifer Ann
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Jennifer Ann's Notes:
Expand1 1/2 teaspoon honey Ask a question about this ingredient
1 1/2 cup heavy whipping cream, divided Ask a question about this ingredient
1/4 cup whole milk Ask a question about this ingredient
1 pinch saffron threads (about 1/8 scant teaspoon) Ask a question about this ingredient
2 1/2 ounces bittersweet chocolate, chopped Ask a question about this ingredient
3 egg yolks Ask a question about this ingredient
2 1/2 tablespoons sugar Ask a question about this ingredient
flaky sea salt, such as Maldon Ask a question about this ingredient
gently warm honey until it becomes loose and pourable, but not hot; whisk into 1/2 cup cream; cover and refrigerate
Ask a question about this steppreheat 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
Ask a question about this stepplace chocolate in a medium sized bowl and add the hot cream mixture in a steady stream; whisk until chocolate in melted, shiny, and smooth
Ask a question about this stepmix 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
Ask a question about this steppour 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.
Ask a question about this stepjust 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.
Ask a question about this stepThanks Midge!
OK. Question. The recipe calls for bittersweet chocolate. I have some unsweetened Valhrona on hand. How much sugar, and at what point, will I need to add this? Or do I need to put aside the Valhrona and go get myself some bittersweet? I tend to prefer semi-sweet....I suppose that's acceptable as well? (This is going to be one of my Thanksgiving desserts...)
Hi Kayb, I am flattered that you are going to try this recipe for Thanksgiving! I have always used bittersweet, but did find a wiki suggestion to substitute 1/2 ounce + 1 Tbsp sugar for each ounce of bittersweet - not sure how this works out, but I do think that semi-sweet would work well too. Hope you enjoy it!
sorry! 1/2 ounce of unsweetened chocolate . . .
genius!
I'm officially chocolate-obsessed this week! (more so than my usual fixation) This looks so delicious.
Hey, I'm so glad you commented on the recipe I just posted, because your comment led me to . . . this! Wow. Sounds amazing, and I'm definitely bookmarking it. Yum.
One of my neighbours here in Tuscany grows saffron and she makes saffron chocolate. It's amazing, first the chocolate melts in your mouth and the saffron only comes through after the chocolate has reached a certain temperature in your mouth. I love her explanations and your recipe is absolutely brilliant. Thanks for sharing it.
What a lucky neighbor to have! I hope she shares some of that saffron with you.
This may be one of my favorite comments yet :)
Thank you! I hope you have a chance to try it - please note that I forgot to add the step to #4 to strain the hot chocolate cream (until now)
This looks amazing ... I just saved it to my recipes and will try soon. Thanks!!!
Jennifer Ann, I would not have revealed this gorgeous saffron secret- it reminds me of a film called No Reservations, based on one of my favourite foreign films (Bella Martha)- where the Chef uses lime leaves in her sauce but her boyfriend only comes to know of this secret ingredient much later...
what a great recipe you have. i love it.
I love the firm, Bella Martha, and completing forgot about cloaking the magic ingredient - we will have to leave it up to the Food 52 group to keep this secret under their chef hats :)
Francesca is the former Assistant Editor of food52 and believes you can make anything out of farro.
Oh this sounds like a winner to me. Can't wait to try it.