Saffron and Honey Pôts de Crème

by Laura Donnelly — April 26, 2007

This is a unique old French recipe for a classic custard dessert. I discovered it a few years ago and serve it only to my most sophisticated friends. Saffron is one of the most expensive spices around because it takes an entire football field of saffron flowers to come up with one pound of threads.

Serves 6

2 cups milk
1/4 cup strong flavored honey (lavender, thyme, heather)
1/2 teaspoon saffron threads
pinch salt
3 egg yolks, at room temperature
1 whole egg, room temperature
2 Tablespoons packed light brown sugar

1. Preheat oven to 300 degrees. Scald milk in heavy saucepan. Stir in honey, saffron, and salt. Set aside.

2. In large bowl, whisk egg yolks and whole egg until blended. Add milk slowly, whisking all the while.

3. Place six 1/2-cup ramekins or custard cups in roasting pan and pour custard mixture into them. Pour boiling water to one inch up sides of ramekins. Bake for 30 minutes or until set but still wobbly in the center. Let cool 10 minutes in a water bath.

4. Preheat broiler. Sprinkle brown sugar over the custards and broil 6 inches from the heat for about one minute. Serve warm or at room temperature.