Chocolate Orange Pots de Crème |
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Prep Time: 20 Minutes Cook Time: 280 Minutes |
Ready In: 300 Minutes Servings: 8 |
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Ingredients:
1 1/3 cups heavy cream |
1 cup whole milk |
3/4 teaspoon cinnamon |
6 1/2 to 7 ounces orange-flavored bittersweet chocolate such as lindt excellence intense orange, finely chopped |
6 large egg yolks |
2 tablespoons sugar |
accompaniment: whipped cream |
Directions:
1. Bring cream, milk, and cinnamon to a simmer in a small saucepan. Remove from heat and whisk in chocolate until melted.
2. 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.
3. Preheat oven to 300°F with rack in middle. Line a roasting pan with a folded kitchen towel and put ramekins on towel.
4. 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.
5. Cool custards on a rack, uncovered, about 1 hour, then chill, covered, until cold, at least 3 hours.
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