1 hr 10 mins
Very decadent dessert. Your guests will think they are in a 4-star restaurant in Paris. Use high quality chocolate and vanilla beans for the best result. Do not overbake the custards, they should remain soft with a thin surface skin. Garnish with candied orange peel. Bon Appetit, December 1998.
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Units: US | Metric
- 1Bring 1 cup cream to simmer in medium saucepan. Remove from heat.
- 2Add chocolate; whisk until smooth. Whisk in 2 tablespoons Grand Marnier.
- 3Spoon 1 tablespoon chocolate mixture into each of eight 3/4-cup custard cups. Place cups in freezer.
- 4Reserve remaining chocolate mixture. (Used to top custard after baking).
- 5Combine milk, orange zest and 2 cups cream in medium saucepan. Scrape in seeds from vanilla beans; add beans. Bring to simmer.
- 6Whisk yolks and sugar in large bowl to blend. Whisk hot cream mixture into yolk mixture. Let stand 30 minutes.
- 7Strain through fine sieve set over medium bowl, pressing on solids. Whisk 2 tablespoons Grand Marnier into custard.
- 8Preheat oven to 325°F
- 9Ladle custard over chocolate in cups. Place cups in large baking pan. Pour enough hot water into pan to come halfway up sides of cups.
- 10Bake until custards are set, about 50 minutes. Remove cups from water.
- 11Stir chocolate mixture over low heat until just pourable if necessary. Spoon generous 1 tablespoon chocolate mixture over each. Chill overnight. Serve cold.
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Nutritional Facts for Chocolate-Orange Pots De Crème
Serving Size: 1 (162 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 415.9
- Calories from Fat 342
- Total Fat 38.0 g
- Saturated Fat 22.4 g
- Cholesterol 333.5 mg
- Sodium 48.2 mg
- Total Carbohydrate 15.1 g
- Dietary Fiber 0.1 g
- Sugars 12.0 g
- Protein 5.0 g
The following items or measurements are not included: