Created by Fizzybrat on May 21, 2019
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.