1/1 Photo of Orange Pots De Creme
Chef mariajane's Note:
This is a recipe that is fantastic for those of us with type two diabetes - such a delicious dessert -
My Private Note
Units: US | Metric
- 1Preheat oven to 300°F.
- 2In a small saucepan, heat cream and milk over medium-low heat until just simmering.
- 3Meanwhile, 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.
- 4in 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.
- 5Set 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.
- 6Cover 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.
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Nutritional Facts for Orange Pots De Creme
Serving Size: 1 (95 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 219.4
- Calories from Fat 179
- Total Fat 19.8 g
- Saturated Fat 11.1 g
- Cholesterol 266.1 mg
- Sodium 31.5 mg
- Total Carbohydrate 6.4 g
- Dietary Fiber 0.0 g
- Sugars 4.6 g
- Protein 4.2 g
The following items or measurements are not included: