Grand Marnier Pots De Crème Recipes

GRAND MARNIER POTS DE CRèME

Steps:

• Preheat oven to 325ºF. Place in the oven a baking pan with 1 inch of water in it to heat. In a separate bowl. Beat egg yolks with sugar until thick and creamy. Add very gradually to the cream, stirring constantly with a wooden spoon. Add vanilla extract and the 6 tablespoons Grand Marnier. Mix well.
• Pour mixture into pot de crème cups and place in the baking pan of water in the oven. Bake for 35 minutes or until a knife inserted in the center of the custard comes out clean.
• Remove from the oven and pan of water and cool completely. Chill in the refrigerator for at least 2 hours.
• At serving time, blend grated orange rind with the 1 tablespoon Grand Marnier and add to the tops of the custards.

ORANGE POTS DE CREME

Steps:

• Preheat oven to 300°F.
• In a small saucepan, heat cream and milk over medium-low heat until just simmering.
• Meanwhile, pour Grand Marnier into a small saucean; bring it to a boil over medium-high heat and cook for 3-4 minutes to burn off the alcohol. Stir in orange juice and zest. Let liquid return to a boil until reduced by about half, 4 minutes. Whisk orange mixture into pan with cream and milk.
• in a bowl, whisk together egg yolks and sugar. Whisk orange-cream mixture into yolks, a little at a time to avoid cooking eggs. Pour resulting mixture through a fine-mesh strainer into a small pitcher or measuring cup.
• Set aside and let cool for about 15 minutes. Divide mixture among 4 ramekins and place them in a roasting pan. Por hot water into pan until it comes halfway p the sides of the ramekins.
• Cover pan with aluminum foil and bake pots de crème until set but still a little wobbly when you gently shake them, 30-35 minutes. Remove ramekins from roasting pan with tongs or pot holders and let them cool for about an hour at room temperature. Refrigerate pots de crème for at least 2 hours or overnight before serving.