Preheat oven to 325 C. Gently warm honey until it becomes loose and pourable, but not hot; whisk into 1/2 cup cream;
Cover and refrigerate. 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 is melted, shiny and smooth.
Mix together eggs 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.
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