A not so mellow yellow: pots de crème au safran
By esther on Thursday, January 11 2007, 16:39 - Something sweet - Permalink
Last week we were walking around our neighborhood looking for a place to eat. If you happen to know Exelmans, you'll know that this is not as easy as it sounds since the neighborhood is otherwise known as the Bermuda triangle of the 16th arrondissement. Housing is a dream but the area lacks the quaint shops and restaurants for which Paris is known. Needless to say, stomachs were rumbling and we pretty much pointed our fingers, spun around three times and headed to Iannello.
The meal was great but the dessert du jour was amazing. The chef had prepared miniature versions of each of the desserts featured on the menu. I love this idea because it takes all the stress out of ordering especially if you're not quite sure if you want something chocolate and sinful or light and fruity. Everything was delicious from the strawberry tiramisu to the profiteroles but the jewel of the platter was the pot de crème. Nestled in a dark black bowl was a perfectly creamy sunshiny yellow custard. I guessed the secret ingredient right away and was as much enamored by the flavor as by the color.
Here is my successful attempt (if I may say so) at Iannello's petit pot de crème au safran. The sweet saffron custard is unlike anything I have ever had and is a mind blowing change from the traditional flavors of chocolate, vanilla and coffee. This recipe is definitely something to get excited about. I know that I am going to have a blast playing the 'what's the secret ingredient game'.
Pots de crème au safran
1 cup heavy cream
3 egg yolks
1 dose powdered saffron
1/4 cup sugar
pinch of salt
Edit: After another taste test, I think the sugar definitely has to be cut and therefore the saffron as well. Watch for an updated recipe.
With a whisk, combine the egg yolks in a large bowl until they are light yellow . Do this gently so as to not add a lot of air to them. Add the sugar, 1/4 cup of the cream and salt. Mix until dissolved.
In a saucepan combine the rest of the cream and the dose of saffron. Heat until just below bowling and then add slowly to the egg mixture.
Choose an array of little pots or dishes and evenly divide the uncooked custard. I was served the custard in a little black dish which created a real contrast but since I don't have any black dishes, I used white espresso cups, bowls and dishes. Cover each dish with aluminum foil.
Line the bottom of a baking dish with a dishtowel. Place the pots in the baking dish and fill it with water. The water should go half way up the dishes.
Bake for about 30 minutes at 180°C (350°F) or until the edges are set and the inside is still very wobbly. Remove the pots from the oven and let set for an hour. The pots de crème can be made and refrigerated for a couple of days.
Comments
I tried these last night and loved the saffron flavor. The US doesn't have saffron in "doses", so next time a bigger pinch of "threads" will be infused into the cream. I'll serve mine up with fresh blackberries which I think will be a great counterpoint to the rich cremes. Thanks for re-creating the recipe!
Soooooooooooo delicious and the recipe was so easy to make. The only trouble I can see is that I have to plan ahead for company. I'll probably use the mortar and pestle next time so that the threads will be ground fine and the flavor even better. Thanks for the recipe.