Recipe Archives->Desserts Pudding->Pots De Creme 04

Chocolate Orange Pots de Creme
 
1 1/3 cups heavy cream
1 cup whole milk
3/4 teaspoon cinnamon
7 ounces orange-flavored bittersweet chocolate, finely chopped
6 large egg yolks
2 tablespoons sugar
orange peel (optional)

Bring cream, milk and cinnamon to a simmer in saucepan. Remove from
heat and whisk in chocolate until melted. Whisk together yolks,
sugar and a pinch of kosher salt, and then whisk in the chocolate
mixture.  Strain through a fine mesh sieve into a bowl and allow
to cool to room temperature. 

Preheat oven to 300F degrees.  Line a roasting pan with a folded
kitchen towel and put 6 to 8 ramekins on towel.  Divide cream custard
among ramekins and add enough boiling hot water to pan to reach
halfway up the side. Cover pan tightly with foil and poke some holes
to allow steam to escape. Carefully place pan in oven and bake until
custards are set around the edge, but slightly wobbly in the center,
approximately 30 minutes.  

Cool custards on rack uncovered about 1 hour, then chill at least
3 hours. Serve with whipped cream and orange zest or orange peel
for decoration.

Printable version: pots-de-creme04.txt.