ORANGE POTS DE CREME
This is a recipe that is fantastic for those of us with type two diabetes - such a delicious dessert -
Provided by Chef mariajane
Categories Dessert
Time 35m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- 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.
Nutrition Facts : Calories 219.4, Fat 19.9, SaturatedFat 11.2, Cholesterol 266.2, Sodium 31.5, Carbohydrate 6.5, Fiber 0.1, Sugar 4.6, Protein 4.3
POTS DE CREME
Provided by Ree Drummond : Food Network
Time 20m
Yield 6 to 10 servings
Number Of Ingredients 7
Steps:
- Place the chocolate in a blender. Whisk the milk, 1 cup cream, egg yolks, granulated sugar and salt in a heavy-bottomed medium saucepan over medium heat. Cook, stirring constantly with a heatproof spatula, until the mixture is thick enough to coat the spatula and almost boiling, 5 to 6 minutes.
- Immediately pour the milk mixture over the chocolate in the blender. Cover and hold the lid with a thick kitchen towel; blend until combined and smooth, stopping to scrape down the sides of the blender as needed. Divide the chocolate mixture among ramekins or small cups and refrigerate until set, about 2 hours.
- Whip the remaining 1/2 cup cream and the confectioners' sugar with a mixer or in the blender until soft peaks form. Top the chilled pots de creme with whipped cream.
CHOCOLATE-ORANGE POTS DE CRèME
Categories Chocolate Dairy Egg Dessert Bake Valentine's Day Orange Winter Bon Appétit Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8
Number Of Ingredients 8
Steps:
- Bring 1 cup cream to simmer in medium saucepan. Remove from heat. Add chocolate; whisk until smooth. Whisk in 2 tablespoons orange liqueur. Spoon 1 tablespoon chocolate mixture into each of eight 3/4-cup custard cups. Place cups in freezer. Reserve remaining chocolate mixture.
- Combine milk, peel and 2 cups cream in medium saucepan. Scrape in seeds from vanilla beans; add beans. Bring to simmer. Whisk yolks and sugar in large bowl to blend. Whisk hot cream mixture into yolk mixture. Let stand 30 minutes. Strain through fine sieve set over medium bowl, pressing on solids. Whisk 2 tablespoons orange liqueur into custard.
- Preheat oven to 325°F. Ladle custard over chocolate in cups. Place cups in large baking pan. Pour enough hot water into pan to come halfway up sides of cups. Bake until custards are set, about 50 minutes. Remove cups from water. Stir chocolate mixture over low heat until just pourable if necessary. Spoon generous 1 tablespoon chocolate mixture over each. Chill overnight. Serve cold.
CHOCOLATE ORANGE POTS DE CRèME
Provided by Maggie Ruggiero
Categories Milk/Cream Chocolate Egg Dessert Bake Christmas Winter Chill Gourmet Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 8
Steps:
- Bring cream, milk, and cinnamon to a simmer in a small saucepan. Remove from heat and whisk in chocolate until melted.
- Whisk together yolks, sugar, and a pinch of salt, then whisk in chocolate mixture. Strain through a fine-mesh sieve into a bowl and cool to room temperature, stirring occasionally.
- Preheat oven to 300°F with rack in middle. Line a roasting pan with a folded kitchen towel and put ramekins on towel.
- Divide custard among ramekins and add enough boiling-hot water to pan to reach halfway up them. Cover pan tightly with foil and poke a few holes in it. Carefully transfer pan to oven and bake until custards are set around edge but slightly wobbly in center, about 30 minutes.
- Cool custards on a rack, uncovered, about 1 hour, then chill, covered, until cold, at least 3 hours.
CHOCOLATE YOGURT POTS DE CREME WITH CANDIED ORANGE PEEL
Try this special occasion dessert - only 4 ingredients are required for an incredibly decadent treat made lighter with Yoplait® yogurt.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h45m
Yield 10
Number Of Ingredients 6
Steps:
- Heat oven to 325°F.
- In 2-quart saucepan, heat chocolate chips and condensed milk over medium heat about 5 minutes or until chocolate chips are melted, stirring occasionally. Remove from heat. Using whisk, beat in yogurt and eggs until smooth.
- Divide mixture among 10 custard cups. Place cups in large ovenproof pan; carefully pour in warm water, until water level comes halfway up sides of cups. Bake about 30 minutes or just until beginning to set. Remove from oven and water bath. Cool 30 minutes.
- Meanwhile, fill 2-quart saucepan with 2 inches water; heat to boiling. Place orange peel strips in boiling water 1 minute; immediately remove and place in bowl filled with ice water. Let stand 1 minute; drain.
- In 8-inch skillet, heat 1 cup water and 1/2 cup of the sugar to simmering over medium heat. Add orange peel strips, and simmer (do not boil) until white part of peel is translucent, about 20 minutes. Drain; place on cooking parchment paper-lined cookie sheet until dry, about 1 hour. Roll strips in 1 tablespoon sugar and immediately roll into tight curls. Serve with pots de creme.
- Cover and refrigerate any remaining pots de creme.
Nutrition Facts : Calories 230, Carbohydrate 38 g, Cholesterol 40 mg, Fat 1, Fiber 1 g, Protein 4 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 45 mg, Sugar 35 g, TransFat 0 g
More about "pots de creme a lorange recipes"
POTS DE CRèME A L’ORANGE - THE PIONEER WOMAN
From thepioneerwoman.com
Servings 12Estimated Reading Time 3 minsCategory Valentine's Day, Dessert, Main DishTotal Time 2 hrs
- Blend for a few seconds, or until combined.Pour the coffee in a thin stream through the blender lid until it's all added.
- Blend another few seconds, or until smooth.Pour mixture into small cups or jars, then refrigerate for at least 2 hours, or until chilled and set.
BETTY'S POTS DE CRèME - COOKIE AND KATE
From cookieandkate.com
5/5 (3)Calories 228 per servingCategory Dessert
CHOCOLATE-BLOOD ORANGE POTS DE CRèME RECIPE
From tastingtable.com
PIONEER WOMAN’S EASY CHOCOLATE & ORANGE POTS DE CREME
From findingtimeforcooking.com
CHOCOLATE - ORANGE POTS DE CRèME - SINCERELY, MARIE …
From sincerelymariedesigns.com
DARK CHOCOLATE AND ORANGE POT DE CRèME | BIGGER …
From biggerbolderbaking.com
POTS DE CRèME - BAKE FROM SCRATCH
From bakefromscratch.com
POTS DE CRèME A L’ORANGE | PUNCHFORK
From punchfork.com
CHOCOLATE & ORANGE POTS DE CREME - THE SKILLFUL COOK
From theskillfulcook.com
LITTLE POTS OF ORANGE CREAM (PETITS POTS DE CRèME à …
From williams-sonoma.com
CHOCOLATE-ORANGE POTS DE CRèME WITH CANDIED …
From bonappetit.com
EASY POT DE CRèME L'ORANGE - SPARKLING CHARM
From sparklingcharm.com
POTS DE CREME A L'ORANGE RECIPE | REE DRUMMOND | FOOD NETWORK
From foodnetwork.cel29.sni.foodnetwork.com
CHOCOLATE POTS DE CRèME RECIPE - SIMPLY RECIPES
From simplyrecipes.com
LOW-CARB ORANGE POTS DE CRèME - SIMPLY SO HEALTHY
From simplysohealthy.com
CLASSIC CHOCOLATE POT DE CREME: SO EASY! -BAKING A MOMENT
From bakingamoment.com
RECIPE - ORANGE POTS DE CRèME - BE INSPIRED - FOOD WINE TRAVEL
From beinspired.au
You'll also love