A cackled crust of caramelized sugar covers a sensually sinful, silky custard flavored with dark chocolate that complements the sour cherries inside.
About Tina Salter
Tina Salter is a series producer at KQED Public Broadcasting. Her production credits include several award-winning public television cooking shows Yan Can Cook, Jacques Pépin Celebrates!, and Check, Please! Bay Area. A graduate of Le Cordon Bleu in London, she’s also the author of Nuts.
Artichoke Hearts Stuffed with Saffron Crab
Artichoke hearts are stuffed with a creamy crab salad, topped with bread crumbs, and baked until golden. A great recipe for parties or hors d’oeuvres.