Chocolate Yogurt Pots de Creme with Candied Orange Peel
Need a gluten free dessert? Chocolate Yogurt Pots de Creme with Candied Orange Peel could be an outstanding recipe to try. This recipe covers 6% of your daily requirements of vitamins and minerals. One serving contains 283 calories, 4g of protein, and 16g of fat. This recipe serves 10. Head to the store and pick up sugar, eggs, condensed milk, and a few other things to make it today. From preparation to the plate, this recipe takes about 1 hour and 45 minutes.
Instructions
In 2-quart saucepan, heat chocolate chips and condensed milk over medium heat about 5 minutes or until chocolate chips are melted, stirring occasionally.
Remove from heat. Using whisk, beat in yogurt and eggs until smooth.
Divide mixture among 10 custard cups.
Place cups in large ovenproof pan; carefully pour in warm water, until water level comes halfway up sides of cups.
Bake about 30 minutes or just until beginning to set.
Remove from oven and water bath. Cool 30 minutes.
Meanwhile, fill 2-quart saucepan with 2 inches water; heat to boiling.
Place orange peel strips in boiling water 1 minute; immediately remove and place in bowl filled with ice water.
Let stand 1 minute; drain.
In 8-inch skillet, heat 1 cup water and 1/2 cup of the sugar to simmering over medium heat.
Add orange peel strips, and simmer (do not boil) until white part of peel is translucent, about 20 minutes.
Drain; place on cooking parchment paper-lined cookie sheet until dry, about 1 hour.
Roll strips in 1 tablespoon sugar and immediately roll into tight curls.
Serve with pots de creme.
Cover and refrigerate any remaining pots de creme.