Orange Pots De Creme

Recipe by Chef mariajane
READY IN: 35mins


  • 23
    cup heavy whipping cream
  • 13
    cup whole milk
  • 3
    tablespoons Grand Marnier
  • 14
    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.