Pots De Creme A Lorange Recipes

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POTS DE CREME A L'ORANGE



Pots de Creme a L'Orange image

Provided by Ree Drummond : Food Network

Categories     dessert

Time 3h20m

Yield 10 to 12 servings

Number Of Ingredients 8

12 ounces semisweet chocolate chips
4 eggs, at room temperature
2 to 3 teaspoons orange liqueur, such as Grand Marnier
1 pinch salt
8 ounces VERY hot strong coffee
1 cup heavy cream
2 tablespoons sugar
Orange peel, for garnish

Steps:

  • Place the chocolate chips in a blender. Crack in the eggs, and then add the orange liqueur and salt. Pulse until the chocolate chips are partially pulverized, 5 to 7 times.
  • With the blender running, carefully pour in the coffee in a steady stream through the small opening in the lid. The coffee will melt the chocolate and turn it into a smooth mixture. Turn off the blender when the mixture is very smooth. Pour the mixture into small mason jars, pretty wine glasses or demitasse cups.
  • Place the jars on a tray and refrigerate them until firm, at least 2 or 3 hours. Yum!
  • Whip the cream with the sugar and generously plop it onto the top of each glass. Cut a strip of orange peel, cut into strips and decorate with the orange peel twists.

ORANGE POTS DE CREME



Orange Pots De Creme image

This is a recipe that is fantastic for those of us with type two diabetes - such a delicious dessert -

Provided by Chef mariajane

Categories     Dessert

Time 35m

Yield 4 serving(s)

Number Of Ingredients 7

2/3 cup heavy whipping cream
1/3 cup whole milk
3 tablespoons Grand Marnier
1/4 cup orange juice, freshly squeezed
1 teaspoon orange zest, finely grated
4 large egg yolks
2 teaspoons sugar

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.

Nutrition Facts : Calories 219.4, Fat 19.9, SaturatedFat 11.2, Cholesterol 266.2, Sodium 31.5, Carbohydrate 6.5, Fiber 0.1, Sugar 4.6, Protein 4.3

CHOCOLATE-ORANGE POTS DE CRèME



Chocolate-Orange Pots de Crème image

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

3 cups whipping cream
8 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
4 tablespoons orange liqueur
1/2 cup whole milk
2 tablespoons grated orange peel
2 vanilla beans, split lengthwise
8 large egg yolks
7 tablespoons sugar

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



Chocolate Orange Pots de Crème image

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

1 1/3 cups heavy cream
1 cup whole milk
3/4 teaspoon cinnamon
6 1/2 to 7 ounces orange-flavored bittersweet chocolate such as Lindt Excellence Intense Orange, finely chopped
6 large egg yolks
2 tablespoons sugar
Equipment: 8 (4- to 5-ounce) ramekins
Accompaniment: whipped cream

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.

POTS DE CREME



Pots de Creme image

Provided by Ree Drummond : Food Network

Time 20m

Yield 6 to 10 servings

Number Of Ingredients 7

9 ounces high-quality semisweet chocolate, chopped
1 1/2 cups whole milk
1 1/2 cups heavy cream
6 large egg yolks
5 tablespoons granulated sugar (add an extra tablespoon if using bitter chocolate)
1/4 teaspoon salt
1 tablespoon confectioners' sugar

Steps:

  • Place the chocolate in a blender. Whisk the milk, 1 cup cream, egg yolks, granulated sugar and salt in a heavy-bottomed medium saucepan over medium heat. Cook, stirring constantly with a heatproof spatula, until the mixture is thick enough to coat the spatula and almost boiling, 5 to 6 minutes.
  • Immediately pour the milk mixture over the chocolate in the blender. Cover and hold the lid with a thick kitchen towel; blend until combined and smooth, stopping to scrape down the sides of the blender as needed. Divide the chocolate mixture among ramekins or small cups and refrigerate until set, about 2 hours.
  • Whip the remaining 1/2 cup cream and the confectioners' sugar with a mixer or in the blender until soft peaks form. Top the chilled pots de creme with whipped cream.

POTS DE CREME



Pots de Creme image

Provided by Ree Drummond : Food Network

Categories     dessert

Time 3h20m

Yield 3 large or 10 small servings

Number Of Ingredients 11

12 ounces semisweet chocolate chips
2 teaspoons brandy
1 teaspoon vanilla extract
1 pinch salt
4 eggs, at room temperature
8 ounces (1 cup) very hot strong coffee
Brandy Whipped Cream, recipe follows
Chocolate bar, for shaving over
1 cup heavy cream
1/4 cup powdered sugar
1 tablespoon brandy

Steps:

  • Place the chocolate chips in a blender. Add the brandy, vanilla, salt and eggs and turn on the blender.
  • While it is blending, remove the circular disk from the blender lid and very slowly pour in the very hot coffee. (It is essential that the coffee be extremely hot in order for the final product to be the right consistency and texture.) Blend until the mixture is smooth and fairly free of visible bits of chocolate, 20 to 30 seconds.
  • Pour the mixture into 3 large glasses, such as snifters, or 10 demitasse cups, leaving plenty of room to add a heap of whipped cream later. Place in the refrigerator for at least 3 to 4 hours so the mixture has a chance to set.
  • Before serving, spoon in the Brandy Whipped Cream and decorate with shaved chocolate
  • Add the heavy cream and sugar to the bowl of an electric mixer fitted with a whisk attachment and whip until it forms soft peaks. Add the brandy and mix in.

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