Honey Saffron Crème Brûlée
32 fl. oz. heavy cream
Pinch of salt
2 vanilla beans
1⁄2 tbsp. ground cardamom
2 cinnamon sticks
Pinch of saffron
4 fl. oz. honey
9 fl. oz. egg yolks
3 oz. granulated sugar, plus more for brûlée
4 cups all-purpose flour
2 tsp. baking powder
1 tbsp. allspice
1 tsp. salt
4 tbsp. shortening
1 1⁄2 cups warm water
2 qt. oil, for frying
Powdered sugar, ground cinnamon and honey, for garnish
- Preheat oven to 350°F.
- Combine heavy cream, salt, vanilla beans, cardamom, cinnamon sticks, saffron and honey in a saucepan over low heat. Let cream mixture heat slowly to infuse cream with spices; do not boil. Strain.
- In a mixing bowl, mix egg yolks with sugar. Temper cream mixture into egg yolks in thirds.
- Pour mixture into shallow 6-oz. ramekins. Place ramekins in a water bath and bake for 45 minutes to 1 hour, checking for doneness.
- Remove ramekins from water bath and let cool. Refrigerate for at least 2 hours or overnight.
- For service, sprinkle top of each custard with sugar, then caramelize with a brûlée torch. Serve with Moroccan Pillows.
- In large bowl, stir together flour, baking powder, allspice, salt and shortening. Stir in water; mix until dough is smooth. Cover and let stand 20 minutes.
- Roll out dough on a floured board to 1⁄8- to 1⁄4-inch thickness. Cut into 3-inch squares.
- In a deep fryer, heat oil to 375°F. Fry dough squares until golden brown on both sides.
- Drain on paper towels, dust with powered sugar and cinnamon. Drizzle with honey before serving.