Orange Pots De Creme

"This is a recipe that is fantastic for those of us with type two diabetes - such a delicious dessert -"
photo by Chefs Carrillo and photo by Chefs Carrillo and
photo by Chefs Carrillo and
Ready In:


  • 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.

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


I am a 56 year old Gramma that, for the first time in my life, has purchase myself a computer, and I didn't know what i was missing!! <br> <br>I have a husband tha I adore, and 4 grandchildren that of course surpass all others - lol - I am disabled, and am an at home person, so I have a lot of time on my hands, to play with my recipes, and I am enjoying every bit of it - <br>My husband will eat anything that I cook, so I have carte blanche as far as that goes, so I have a great time trying out new recipes. <br> <br>Paula Deen has published some of my favorite cookbooks, her recipes are easy and quick to do. Her sweets are fantastics, especially her pound cakes, Yummm <br> <br>I guess the dish that I am famous for is my Christmas ham - my family all comes home for Christmas, and if i don't have my ham they are dissapointed, and my grandson wants the pistachio squares!!! so I guess that is the dishes that I'm famous for.
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