CHOCOLATE-ORANGE POTS DE CRèME
Very decadent dessert. Your guests will think they are in a 4-star restaurant in Paris. Use high quality chocolate and vanilla beans for the best result. Do not overbake the custards, they should remain soft with a thin surface skin. Garnish with candied orange peel. Bon Appetit, December 1998.
Provided by swissms
Categories Dessert
Time 1h10m
Yield 8 serving(s)
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 Grand Marnier.
- Spoon 1 tablespoon chocolate mixture into each of eight 3/4-cup custard cups. Place cups in freezer.
- Reserve remaining chocolate mixture. (Used to top custard after baking).
- Combine milk, orange zest 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 Grand Marnier 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.
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