Chocolate Pot De Creme With Orange Blossom Cream

1. 1

   Pot de creme: Preheat oven to 325 F.

2. 2

   Combine cream with 2 tbsp of sugar in a saucepot.

3. 3

   Bring to a simmer, while whisking continually.

4. 4

   Add chocolate and stir until melted and smooth.

5. 5

   Remove from heat and cover the saucepan.

6. 6

   Allow to stand for 30 minutes.

7. 7

   In a large bowl, whisk egg yolks with remaining sugar, vanilla bean pulp and salt.

8. 8

   Whisk in chocolate mixture and strain.

9. 9

   Place 6 pot de creme cups in a large roasting pan.

10. 10

    Divide mixture evenly between cups.

11. 11

    Pour enough hot water in the pan to come halfway up the sides of cups or ramekins.

12. 12

    Cover pan with foil and place in oven for about 20 minutes or until the custard has set around the edges.

13. 13

    Remove from oven and remove dishes from pan.

14. 14

    Allow to cool.

15. 15

    Cover and place in refrigerator for at least 3 hours or overnight.

16. 16

    Orange Blossom Cream: Chill a stainless steel bowl in refrigerator until very cold.

17. 17

    Pour in heavy cream and whip to soft peaks.

18. 18

    Add orange zest and continue to whisk until cream reaches stiff peaks.

19. 19

    Refrigerate until ready to use.

20. 20

    Dollop a spoonful of cream on top of pot de creme.

* Per serving · 4 servings · Values may vary.

No additional tips available.