Orange Pots De Creme

Submitted by Chef mariajane

"This is a recipe that is fantastic for those of us with type two diabetes - such a delicious dessert -"

 

• Ready In: 35mins
• Ingredients: 7
• Serves: 4

ingredients

• 157.80 ml heavy whipping cream
• 78.78 ml whole milk
• 44.37 ml Grand Marnier
• 59.14 ml orange juice, freshly squeezed
• 4.92 ml orange zest, finely grated
• 4 large egg yolks
• 9.85 ml sugar

directions

1. Preheat oven to 300°F.
2. In a small saucepan, heat cream and milk over medium-low heat until just simmering.
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. 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. 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. 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.

Reviews

[Chefs Carrillo and]

Very good recipe. I doubled it and was fine. The picture is in my Royal Worcester Pots with lids.