Ingredients for Grand Marnier Pots De Crme
- 6 large egg yolks
- Superfine Sugar
- Heavy Cream
- 1 teaspoon vanilla extract
- Grand Marnier
- Orange Rind
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Grand Marnier Pots De Crme? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Grand Marnier Pots De Crme
- Preheat oven to 325°F (160°C).
- Place a baking pan in the oven and pour in 1 inch of hot water. This creates a water bath for even cooking.
- In a medium bowl, whisk together egg yolks and sugar until pale, thick, and creamy (about 5 minutes).
- Slowly whisk in the heavy cream, ensuring a smooth consistency. Do this gradually to prevent the eggs from scrambling.
- Stir in the vanilla extract and 6 tablespoons of Grand Marnier.
- Gently whisk until well combined.
- Divide the custard mixture evenly among your ramekins or oven-safe serving dishes.
- Carefully place the ramekins into the prepared baking pan with hot water (the water should come halfway up the sides of the ramekins).
- Bake for 35-40 minutes, or until a knife inserted into the center comes out clean. The custards should be set but still slightly jiggly in the center.
- Remove from the oven and carefully take the ramekins out of the water bath.
- Let the custards cool completely to room temperature on a wire rack.
- Refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to meld and the custard to fully set.
- Before serving, prepare the orange zest topping: Grate the zest of 1 orange and combine it with 1 tablespoon of Grand Marnier.
- Spoon the orange zest and Grand Marnier mixture over the top of each chilled pot de crème.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
67g
Fat
148g
Carbs
7g
