CHOCOLATE-ORANGE POTS DE CRèME WITH CANDIED ORANGE PEEL
Categories Chocolate Citrus Dairy Dessert Bake Valentine's Day New Year's Eve Orange Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 2 servings
Number Of Ingredients 14
Steps:
- For candied orange peel:
- Using vegetable peeler, remove orange part of peel from orange in long strips. Cut peel lengthwise into 1/8-inch-wide strips. Stir 3/4 cup sugar and 3/4 cup water in heavy small saucepan over medium-low heat until sugar dissolves. Bring to boil. Reduce heat and simmer 2 minutes. Add orange peel; simmer 15 minutes.
- Place remaining 1/4 cup sugar in small bowl. Using slotted spoon, remove peel from syrup and transfer to sugar. Toss to coat. Cool, tossing occasionally. Cover bowl and let stand at room temperature overnight. (Can be made 2 days ahead. Keep covered.)
- For pots de crème:
- Preheat oven to 350°F. Bring milk, cream, Grand Marnier, vanilla, and grated orange peel to boil in heavy medium saucepan. Remove from heat. Add chocolate and stir until melted and smooth. Whisk yolks and sugar in medium bowl until pale yellow, about 2 minutes. Whisk egg mixture into chocolate mixture. Strain into 2-cup measuring cup.
- Divide mixture between two 8-ounce custard cups. Place cups in small baking dish. Add enough water to baking dish to come halfway up sides of cups. Cover dish tightly with foil. Bake until custard is set, about 40 minutes. Remove cups from water in dish. Place in refrigerator uncovered until cool. Cover with plastic wrap and refrigerate until cold, about 6 hours. (Can be made 2 days ahead. Keep refrigerated.) Top with whipped cream, garnish with candied orange peel, and serve.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Hector. Arnulfo Villanueva
[email protected]I would definitely make this recipe again. It's a great dessert for a special occasion.
RS MEDIA PABNA
[email protected]I really enjoyed the candied orange peel. It added a nice citrusy flavor to the pots de crème.
Monique Fiteni
[email protected]These pots de crème were a bit too rich for my taste. I think I would serve smaller portions next time.
Twine Husseim
[email protected]Overall, I thought this recipe was good, but it wasn't my favorite. I might try a different chocolate orange dessert next time.
Cabdullahi Qaliif
[email protected]I had some trouble getting the pots de crème to set. I think I might have overcooked them slightly.
Taizol Islam
[email protected]The chocolate flavor was a bit overpowering for me. I think I would use a different type of chocolate next time, maybe a semisweet or bittersweet chocolate.
Zsolt Kaszas
[email protected]These pots de crème were a little too sweet for my taste. I think I would reduce the amount of sugar next time.
Ana Rakic
[email protected]I'm not a skilled baker, but I was able to make these pots de crème without any problems. They turned out perfectly, and they looked very impressive.
John Hethcoat
[email protected]I made these for a special occasion, and they were a big hit. Everyone loved the combination of chocolate and orange.
SyNaX GAMING
[email protected]I followed the recipe exactly, and my pots de crème turned out beautifully. They were rich and decadent, with a lovely orange flavor.
Renante Alcantara
[email protected]This was one of the easiest desserts I've ever made. It only took a few minutes to prepare, and it turned out perfectly.
Shahid Sr
[email protected]I'm not usually a fan of chocolate and orange together, but this recipe changed my mind. The flavors were subtle and well-balanced, and the texture was smooth and creamy.
Biru Khawa
[email protected]This recipe was a huge hit at my dinner party! The chocolate and orange flavors were perfectly balanced, and the candied orange peel added a delightful touch of sweetness and texture.