Saffron Pot-de-Crème | James Beard Foundation
William Dissen serves these vibrant yellow custards with blackberry preserves, a basil macaron, and borage flowers. Home cooks can use store-bought preserves and garnish with a basil leaf for an...
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Cooking tools:
- Ramekin
- Roasting pan
- Fine-mesh sieve
- Kettle
- Oven
- Stove
- Pot
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Aluminum foil
- Refrigerator
Ingredients
- 3/4 cup heavy cream
- 3 tablespoons sugar
- 1/4 teaspoon saffron
- 3 egg yolks
- 1/2 teaspoon lemon juice
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