Blood Orange Pots De Creme |
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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 4 |
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I usually make pots de creme with chocolate and it's to die for. I've found several variations including this one, great when blood oranges are in season with their raspberry edge to them and bright colour. Ingredients:
1/3 cups sugar |
1 whole egg |
4 egg yolks |
1 1/4 c. heavy cream |
1/2 cup blood orange juice |
1 tsp lemon juice |
1 teaspoon grated blood orange rind |
Directions:
1. Heat oven to 325F. Bring a pot of water to a lazy boil.
2. Whisk together orange juice, egg yolks, egg, and sugar.
3. Add cream and whisk until the sugar dissolves.
4. Pass the mixture through a strainer; stir in the orange rind.
5. Place 4 ramekins or pots de crème cups in a large roasting pan.
6. Divide the mixture evenly into the cups.
7. Pour enough boiling water in the pan to come halfway up the sides of the dishes and cover with aluminum foil.
8. Place on a middle rack in the oven and bake until the custard is just set around the edges - approximately 40 minutes.
9. Remove the ramekins from the pan and allow them to cool.
10. Cover and chill in refrigerator at least 2 hours and as long as overnight.
11. Serve garnished with orange cookie wafers or orange slices (optional).
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