Chocolate Pot De Crème With Orange Blossom Cream Recipes
CHOCOLATE-ORANGE POTS DE CRèME
Categories Chocolate Dairy Egg Dessert Bake Valentine's Day Orange Winter Bon Appétit Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8
Number Of Ingredients 8
Steps:
- Bring 1 cup cream to simmer in medium saucepan. Remove from heat. Add chocolate; whisk until smooth. Whisk in 2 tablespoons orange liqueur. Spoon 1 tablespoon chocolate mixture into each of eight 3/4-cup custard cups. Place cups in freezer. Reserve remaining chocolate mixture.
- Combine milk, peel and 2 cups cream in medium saucepan. Scrape in seeds from vanilla beans; add beans. Bring to simmer. Whisk yolks and sugar in large bowl to blend. Whisk hot cream mixture into yolk mixture. Let stand 30 minutes. Strain through fine sieve set over medium bowl, pressing on solids. Whisk 2 tablespoons orange liqueur into custard.
- Preheat oven to 325°F. Ladle custard over chocolate in cups. Place cups in large baking pan. Pour enough hot water into pan to come halfway up sides of cups. Bake until custards are set, about 50 minutes. Remove cups from water. Stir chocolate mixture over low heat until just pourable if necessary. Spoon generous 1 tablespoon chocolate mixture over each. Chill overnight. Serve cold.
CHOCOLATE ORANGE POTS DE CRèME
Provided by Maggie Ruggiero
Categories Milk/Cream Chocolate Egg Dessert Bake Christmas Winter Chill Gourmet Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 8
Steps:
- Bring cream, milk, and cinnamon to a simmer in a small saucepan. Remove from heat and whisk in chocolate until melted.
- Whisk together yolks, sugar, and a pinch of salt, then whisk in chocolate mixture. Strain through a fine-mesh sieve into a bowl and cool to room temperature, stirring occasionally.
- Preheat oven to 300°F with rack in middle. Line a roasting pan with a folded kitchen towel and put ramekins on towel.
- Divide custard among ramekins and add enough boiling-hot water to pan to reach halfway up them. Cover pan tightly with foil and poke a few holes in it. Carefully transfer pan to oven and bake until custards are set around edge but slightly wobbly in center, about 30 minutes.
- Cool custards on a rack, uncovered, about 1 hour, then chill, covered, until cold, at least 3 hours.
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- Bring milk, cream, sugar and salt to a simmer.Remove from heat and add chocolate. Whisk well to melt chocolate.Whisk the yolks with the orange juice and vanilla extract.Slowly add one ladle full at a time of the hot chocolate mixture to the eggs to temper them (raise their temperature so that they do not scramble).Pour the mixture through a strainer over a spouted pitcher.Place the ramekins in a roasting pan and fill them with the chocolate mixture.Pour steaming hot water in the roasting pan so that it goes halfway up the ramekins.Bake for 30-35 minutes until the custards are almost set in the center. They will continue to thicken as they cool.Carefully remove the ramekins from the roasting pan and allow to cool to room temperature.Cover with plastic wrap and refrigerate 4 hours or overnight. They taste delicious cold.
- Before serving, make the orange whipped cream by whisking the cream, vanilla extract and powdered sugar until thick and fluffy. Fold in the orange zest.Note: the cream whips up much faster if the cream, bowl and whisk are very cold, so you can stick everything in the freezer for about 15 minutes before whipping.
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- In a small saucepan, combine the half n half, orange zest and salt. Cook on low heat until it begins to simmer. Remove from heat, cover and let it steep for 15 minutes.
- Strain the orange zest and return the half n half mixture to the pan. Add the 1/4 cup of sugar and stir. Cook on low heat until it starts to simmer. Remove from heat and add the chocolate. Cover and let it sit for 5 minutes or until the chocolate has completely melted. Be sure to stir well.
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