Chocolate Pot De Crème With Orange Blossom Cream

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 3 cups heavy cream
• 4 tablespoons granulated sugar
• 9 egg yolks
• 1 vanilla bean, pulp only
• 1 pinch salt
• 6 ounces bittersweet chocolate, coarsely chopped
• 1/2 cup heavy cream
• 1 tablespoon orange zest
• 1 almond cookies (sables) or 1 apricot cookie (sables)

Recipe

• 1 pot de crème: preheat oven to 325 f.
• 2 combine cream with 2 tbsp of sugar in a saucepot.
• 3 bring to a simmer, while whisking continually.
• 4 add chocolate and stir until melted and smooth.
• 5 remove from heat and cover the saucepan.
• 6 allow to stand for 30 minutes.
• 7 in a large bowl, whisk egg yolks with remaining sugar, vanilla bean pulp and salt.
• 8 whisk in chocolate mixture and strain.
• 9 place 6 pot de crème cups in a large roasting pan.
• 10 divide mixture evenly between cups.
• 11 pour enough hot water in the pan to come halfway up the sides of cups or ramekins.
• 12 cover pan with foil and place in oven for about 20 minutes or until the custard has set around the edges.
• 13 remove from oven and remove dishes from pan.
• 14 allow to cool.
• 15 cover and place in refrigerator for at least 3 hours or overnight.
• 16 orange blossom cream: chill a stainless steel bowl in refrigerator until very cold.
• 17 pour in heavy cream and whip to soft peaks.
• 18 add orange zest and continue to whisk until cream reaches stiff peaks.
• 19 refrigerate until ready to use.
• 20 dollop a spoonful of cream on top of pot de crème.