For desserts, infuse saffron in the dairy base before sweetening. Strain or leave threads in for visual effect. Pair with cardamom, rosewater, pistachios, almonds, vanilla, or citrus zest. Avoid pairing with chocolate (too dominant) or strong fruit acids (clash).
Custards
Saffron crème brûlée: 6 threads in 1 cup heavy cream → infuse → standard custard. Final torched sugar.
Ice cream
Bastani sonati (Persian) and sheer yakh (Afghan) — saffron, rosewater, pistachios. Method in recipe section.
Puddings
Kheer (Indian rice pudding), sholeh zard (Persian rice pudding), firni (rice flour pudding).
Cakes
Saffron pound cake, saffron olive oil cake, saffron yogurt cake.
End of Batch 4. Next batch: Storage / Culture / Wholesale (A41–A50).