White Chocolate Pudding with Cardamom and Saffron
Boil 200 ml (approximately 3/4 cup) of milk and the cream in a saucepan with the vanilla bean. Whisk the rest of the milk with the cornstarch, salt, and egg yolks until smooth. Remove the milk from the heat and stir into the egg mixture. Return to the heat and simmer until thickened. Remove from heat and stir in the chopped chocolate and the butter, saffron, and cardamom.
Pour the pudding into ramekins and let cool for at least 3 hours.
To serve, turn the pudding out onto a plate and garnish with dark chocolate sauce.