Orange Pots De Creme

1. 1

   Preheat oven to 300u00b0F.

2. 2

   In a small saucepan, heat cream and milk over medium-low heat until just simmering.

3. 3

   Meanwhile, pour Grand Marnier into a small saucean; bring it to a boil over medium-high heat and cook for 3-4 minutes to burn off the alcohol. Stir in orange juice and zest. Let liquid return to a boil until reduced by about half, 4 minutes. Whisk orange mixture into pan with cream and milk.

4. 4

   in a bowl, whisk together egg yolks and sugar. Whisk orange-cream mixture into yolks, a little at a time to avoid cooking eggs. Pour resulting mixture through a fine-mesh strainer into a small pitcher or measuring cup.

5. 5

   Set aside and let cool for about 15 minutes. Divide mixture among 4 ramekins and place them in a roasting pan. Por hot water into pan until it comes halfway p the sides of the ramekins.

6. 6

   Cover pan with aluminum foil and bake pots de creme until set but still a little wobbly when you gently shake them, 30-35 minutes. Remove ramekins from roasting pan with tongs or pot holders and let them cool for about an hour at room temperature. Refrigerate pots de creme for at least 2 hours or overnight before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.