Chocolate-Orange Pots de Crème with Candied Orange Peel

Name: Chocolate-Orange Pots de Crème with Candied Orange Peel
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 2
Cuisine: Global
Ingredients: 4 larges egg yolks; 1 Tbsp Grand Marnier or other orange liqueur; 2 servings Lightly sweetened whipped cream; 1 orange; 1 teaspoon finely grated orange peel; 113 grams bittersweet (not unsweetened) or semisweet chocolate, chopped; 3 Tbsps sugar; 1 teaspoon vanilla extract; 177 milliliters water; 118 milliliters whipping cream; 158 milliliters whole milk

Chocolate-Orange Pots de Crème with Candied Orange Peel requires roughly 45 minutes from start to finish. This recipe makes 2 servings with 881 calories, 14g of protein, and 62g of fat each. This recipe covers 23% of your daily requirements of vitamins and minerals. If you have semisweet chocolate, water, sugar, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free diet. It works well as a side dish.

Instructions

Using vegetable peeler, remove orange part of peel from orange in long strips.

Ingredients you will need

Vegetable

Orange

Equipment you will use

Peeler

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.

Ingredients you will need

Sugar

Water

Equipment you will use

Sauce Pan

Add orange peel; simmer 15 minutes.

Ingredients you will need

Orange Zest

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.)

Ingredients you will need

Sugar

Syrup

Equipment you will use

Slotted Spoon

Bowl

Preheat oven to 350°F. Bring milk, cream, Grand Marnier, vanilla, and grated orange peel to boil in heavy medium saucepan.

Ingredients you will need

Grand Marnier

Orange Zest

Vanilla

Cream

Milk

Equipment you will use

Sauce Pan

Oven

Remove from heat.

Add chocolate and stir until melted and smooth.

Ingredients you will need

Chocolate

Whisk yolks and sugar in medium bowl until pale yellow, about 2 minutes.

Ingredients you will need

Sugar

Egg Yolk

Equipment you will use

Whisk

Bowl

Whisk egg mixture into chocolate mixture. Strain into 2-cup measuring cup.

Ingredients you will need

Chocolate

Egg

Equipment you will use

Measuring Cup

Whisk

Divide mixture between two 8-ounce custard cups.

Ingredients you will need

Custard

Place cups in small baking dish.

Equipment you will use

Baking Pan

Add enough water to baking dish to come halfway up sides of cups. Cover dish tightly with foil.

Ingredients you will need

Water

Equipment you will use

Baking Pan

Aluminum Foil

Bake until custard is set, about 40 minutes.

Ingredients you will need

Custard

Equipment you will use

Oven

Remove cups from water in dish.

Ingredients you will need

Water

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.

Ingredients you will need

Candied Orange Peel