Saffron Crème Brûlée with Chocolate Ice Cream

You might be surprised to hear this, but saffron, when well balanced, works brilliantly in pastry, especially when paired with chocolate. Abruzzo, my home region, is a great producer of high-quality saffron, and for that reason, I often saw it on the kitchen countertop growing up. Although my mum never used it in pastry, I couldn’t resist experimenting with its possibilities.