Chocolate Pot De Crème With Orange Blossom Cream

6
Servings
20m
Prep Time
20m
Cook Time
40m
Ready In


"A classic flavor combo"

Original recipe yields 6 servings
OK

Nutritional

  • Serving Size: 1 (489.8 g)
  • Calories 1589.9
  • Total Fat - 130.2 g
  • Saturated Fat - 53 g
  • Cholesterol - 4050.7 mg
  • Sodium - 295.1 mg
  • Total Carbohydrate - 43.5 g
  • Dietary Fiber - 2 g
  • Sugars - 29.1 g
  • Protein - 60.6 g
  • Calcium - 532.7 mg
  • Iron - 11 mg
  • Vitamin C - 3.3 mg
  • Thiamin - 0.7 mg

Step 1

Pot de crème: Preheat oven to 325 F.

Step 2

Combine cream with 2 tbsp of sugar in a sauce pot.

Step 3

Bring to a simmer, while whisking continually.

Step 4

Add chocolate and stir until melted and smooth.

Step 5

Remove from heat and cover the saucepan.

Step 6

Allow to stand for 30 minutes.

Step 7

In a large bowl, whisk egg yolks with remaining sugar, vanilla bean pulp and salt.

Step 8

Whisk in chocolate mixture and strain.

Step 9

Place 6 pot de crème cups in a large roasting pan.

Step 10

Divide mixture evenly between cups.

Step 11

Pour enough hot water in the pan to come halfway up the sides of cups or ramekins.

Step 12

Cover pan with foil and place in oven for about 20 minutes or until the custard has set around the edges.

Step 13

Remove from oven and remove dishes from pan.

Step 14

Allow to cool.

Step 15

Cover and place in refrigerator for at least 3 hours or overnight.

Step 16

Orange Blossom Cream: Chill a stainless steel bowl in refrigerator until very cold.

Step 17

Pour in heavy cream and whip to soft peaks.

Step 18

Add orange zest and continue to whisk until cream reaches stiff peaks.

Step 19

Refrigerate until ready to use.

Step 20

Dollop a spoonful of cream on top of pot de crème.

Tips & Variations


No special items needed.

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