Chocolate Pot De Crème With Orange Blossom Cream
Created by Fizzybrat on May 21, 2019
- Servings: 6
- Prep Time: 20m
- Cook Time: 20m
- Recipe #32198
Ingredients
- 3 cups heavy cream
- 4 tablespoons granulated sugar
- 9 egg yolks
- 1 vanilla bean, pulp only
- Salt, 1 pinch
- 6 ounces bittersweet chocolate (coarsely chopped)
- FOR ORANGE BLOSSOM CREAM
- 1/2 cup heavy whipping cream
- 1 tablespoon orange zest
How to Make
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Step 1: Pot de crème: Preheat oven to 325 F.
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Step 2: Combine cream with 2 tbsp of sugar in a sauce pot.
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Step 3: Bring to a simmer, while whisking continually.
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Step 4: Add chocolate and stir until melted and smooth.
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Step 5: Remove from heat and cover the saucepan.
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Step 6: Allow to stand for 30 minutes.
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Step 7: In a large bowl, whisk egg yolks with remaining sugar, vanilla bean pulp and salt.
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Step 8: Whisk in chocolate mixture and strain.
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Step 9: Place 6 pot de crème cups in a large roasting pan.
How to Make
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Step 10: Divide mixture evenly between cups.
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Step 11: Pour enough hot water in the pan to come halfway up the sides of cups or ramekins.
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Step 12: Cover pan with foil and place in oven for about 20 minutes or until the custard has set around the edges.
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Step 13: Remove from oven and remove dishes from pan.
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Step 14: Allow to cool.
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Step 15: Cover and place in refrigerator for at least 3 hours or overnight.
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Step 16: Orange Blossom Cream: Chill a stainless steel bowl in refrigerator until very cold.
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Step 17: Pour in heavy cream and whip to soft peaks.
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Step 18: Add orange zest and continue to whisk until cream reaches stiff peaks.
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Step 19: Refrigerate until ready to use.
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Step 20: Dollop a spoonful of cream on top of pot de crème.