Honey Saffron Crème Brûlée

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.