Ingredients for Orange Pots De Creme
- Whipping Cream
- Whole Milk
- 1/4 cup Grand Marnier
- 1/2 cup freshly squeezed orange juice
- Zest of 1 large orange
- 4 large egg yolks
- 1/4 cup granulated sugar (or to taste, adjust for diabetic needs)
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How to Make Orange Pots De Creme
- Preheat oven to 300°F (150°C).
- In a small saucepan, combine heavy cream and milk. Heat over medium-low heat until just simmering. Do not boil.
- In a separate small saucepan, pour in Grand Marnier. Bring to a boil over medium-high heat and cook for 3-4 minutes to burn off most of the alcohol. Be careful, as it will flame up!
- Reduce heat to low. Stir in orange juice and zest. Simmer until the liquid is reduced by about half (approximately 4 minutes).
- Remove from heat and whisk the orange mixture into the cream and milk mixture.
- In a medium bowl, whisk together egg yolks and sugar until pale and slightly thickened.
- Temper the egg yolks by slowly whisking in a small amount of the warm cream mixture. This prevents the eggs from scrambling.
- Gradually whisk the remaining cream mixture into the yolks until fully incorporated. Strain the mixture through a fine-mesh sieve into a pitcher for a smoother texture.
- Let the mixture cool slightly, about 15 minutes.
- Divide the mixture evenly among 4 (6-ounce) ramekins.
- Place the ramekins in a roasting pan. Pour hot water into the pan until it comes halfway up the sides of the ramekins (bain-marie).
- Cover the roasting pan tightly with aluminum foil.
- Bake for 30-35 minutes, or until the custards are set but still slightly jiggly in the center.
- Carefully remove the ramekins from the roasting pan using tongs or oven mitts.
- Let the pots de crème cool to room temperature for about 1 hour.
- Refrigerate for at least 2 hours, or preferably overnight, before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
18g
Fat
55g
Carbs
2g
