Prep 0 mins
Cook 35 mins
This is a recipe that is fantastic for those of us with type two diabetes - such a delicious dessert -
- 2⁄3 cup heavy whipping cream
- 1⁄3 cup whole milk
- 3 tablespoons Grand Marnier
- 1⁄4 cup orange juice, freshly squeezed
- 1 teaspoon orange zest, finely grated
- 4 large egg yolks
- 2 teaspoons sugar
- Preheat oven to 300°F.
- In a small saucepan, heat cream and milk over medium-low heat until just simmering.
- 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.
- 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.
- 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.
- Cover pan with aluminum foil and bake pots de crème 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 crème for at least 2 hours or overnight before serving.
Very good recipe. I doubled it and was fine. The picture is in my Royal Worcester Pots with lids.