Chocolate Pots de Crème
with Candied Orange Peel
THE RECIPE
INGREDIENTS:
- For custard:
- 16 oz Half & half
- 6 oz Bittersweet chocolate
- 1/2 cup Granulated sugar
- 1 tsp Vanilla extract
- 1/8 cup Cocoa powder
- 1/4 tsp Salt
- For candied topping:
- 1 Orange
- 2 cups Sugar
- From your pantry:
- 6 Eggs
ABOUT THE RECIPE:
“Pots of cream” – the literal translation of this French favorite – are custard-like desserts served chilled in individual espresso-sized portions. The smooth dark chocolate is elegantly topped with candied orange laces.
GLUTEN FREE!
Since they have no flour, these puddings are 100% gluten free--but still plenty indulgent.
BAKING ADVICE:
BAKING TOOL HACKS
Not sure what to cook these desserts in? Any oven-safe cups for coffee or tea work perfectly. They are baked at a low temperature, so most thick porcelain cups can withstand the heat.
These can be made two days in advance. Keep them covered in the fridge and garnish with orange peel just before serving.
YOUR INGREDIENTS
STEP 1
Wow, you’ve got some beautiful ingredients! Once you’ve unpacked your Red Velvet kit, position a rack in the center of the oven and preheat to 300°F. Line up eight 4-ounce ramekins or comparable oven-safe coffee or tea cups. In two small bowls, separate eggs into whites and yolks. Set yolks aside and save whites for another culinary adventure (like an egg white omelette!).
STEP 2
In a small saucepan, bring half and half to *just* a simmer, once little bubbles have formed. Remove from heat; stir in chocolate and sugar (for custard). Stir occasionally until all the chocolate melts.
STEP 3
In a large bowl, mix together yolks, vanilla, cocoa, and salt. Whisk chocolate mixture until smooth, and then gradually stir into yolk mixture.
STEP 4
Using a sieve, carefully strain the mixture into a heatproof Pyrex® or porcelain cup or bowl with a pouring lip. Place custard cups or ramekins in a shallow roasting pan and divide chocolate mixture among them.
STEP 5
Pour hot (but not boiling) water into the pan so it reaches halfway up the sides of the cups. Bake until custards are almost set in centers, about 30 minutes. Custards will do a firm "jiggle" when done. Carefully remove cups from hot-water bath; let cool slightly. Cover with plastic wrap; refrigerate for at least 1 hour.
STEP 6
Using a peeler, remove rind from orange in long strips. Cut lengthwise into thin strips. In a small saucepan, stir ¾ of the sugar provided for candying and ¾ cup of water over medium-low heat until sugar dissolves. Bring to boil, then reduce heat and simmer 2 minutes. Add peel; simmer 15 minutes. Place remaining ¼ cup sugar in small bowl. Using a slotted spoon, remove rind from syrup and transfer to sugar. Toss to coat strips. Garnish each pot with strips and serve.
