Dessertschefjeanpierre5.0
Traditional Chocolate Custard Recipe (Pot De Creme)
Indulge in this rich and velvety Chocolate Pot De Crème, a classic French dessert that's both elegant and incredibly simple to prepare. With a deep chocolate flavor and smooth texture, this dessert is perfect for any chocolate lover. Plan ahead as it’s best prepared a day in advance.
👥 4 Servings👤 Chef Jean-Pierre📖 chefjeanpierre
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- oven
- saucepan
- bowl
- whisk
- baking dish
- knife
- pot
📝 Preparation Steps
1
Preheat Oven to 300°F (150°C)
2
In a medium saucepan, heat the heavy cream over medium heat until it just starts to simmer. Add both the white and dark chocolates, Vanilla, salt stirring until completely melted and smooth.
Dark Chocolate (70% cocoa), finely chopped2 ounces
3
In a separate bowl, whisk together the egg yolks, sugar, cocoa powder, and a pinch of salt until well combined. Add the orange zest and GRADUALLY add the warm chocolate mixture to the egg mixture, mixing constantly (avoid using a whisk to create air bubbles to temper the eggs and avoid curdling. Add the Grand Marnier (if using).
Egg Yolks4Cup Sugar1/3Sugar1 cupGranulated Sugar (for coating)Cocoa Powder2 tablespoonsPinch of Salt
4
Strain the mixture through a fine-mesh sieve into a pouring jug to remove any lumps or bits of zest. Divide the mixture evenly among four ramekins.
5
Place the ramekins in a baking dish and fill the dish with hot water until it reaches halfway up the sides of the ramekins. Bake for ⏱️ 60-90 minutes, or until the custards are set but still slightly jiggly in the center.
6
Remove from the oven and let the ramekins cool in the water bath. Once cooled, refrigerate for at least ⏱️ 4 hours or better yet overnight.
7
For the Candied Orange Peel:
8
Rinse the oranges thoroughly with lukewarm water and let them sit for ⏱️ 10-15 minutes.
large Oranges3
9
Cut off both ends of the oranges and gently slice the peel with a knife. Remove the peel and add enough water to cover the peel in a saucepan. Bring to a boil for ⏱️ 7-8 minutes, then transfer the peels to cold water. Remove the pith by slicing it thinly to reduce the bitterness. Slice the orange peels into thin strips. In a separate saucepan, combine 1/2 cup of fresh orange juice, 1 cup of sugar, and 1 1/2 cups of water. Dissolve the sugar over medium heat and bring the mixture to a simmer. Add the orange peel strips and simmer for ⏱️ 30-35 minutes until the peels become translucent and the syrup thickens. Once the syrup has thickened, turn off the heat and let the mixture sit, covered, for ⏱️ 5-10 minutes. Drain the excess syrup and transfer the candied peels to a wire rack to cool and dry. Allow them to dry for ⏱️ 12 hours at room temperature or place them in an oven preheated to 160°F (70°C) for about an hour. Once dried, coat the candied orange peels with granulated sugar.
large Oranges3Cup Sugar1/3Sugar1 cupGranulated Sugar (for coating)
10
Store in an airtight container for up to a month. Enjoy these soft, chewy, and full of orange flavor candied peels as a snack or use them to garnish your favorite desserts.
11
Before serving, allow the pots de crème to come to room temperature for about an hour. Serve with a dollop of whipped cream, a fresh mint leaf, and a strip of orange zest on top. Enjoy!
Whipped Cream, for serving
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