Blood orange pots de creme
From biceps15 15 years agoIngredients
- 1/3 cups sugar shopping list
- 1 whole egg shopping list
- 4 egg yolks shopping list
- 1 1/4 c. heavy cream shopping list
- 1/2 cup blood orange juice shopping list
- 1 tsp lemon juice shopping list
- 1 teaspoon grated blood orange rind shopping list
How to make it
- Heat oven to 325F. Bring a pot of water to a lazy boil.
- Whisk together orange juice, egg yolks, egg, and sugar.
- Add cream and whisk until the sugar dissolves.
- Pass the mixture through a strainer; stir in the orange rind.
- Place 4 ramekins or pots de crème cups in a large roasting pan.
- Divide the mixture evenly into the cups.
- Pour enough boiling water in the pan to come halfway up the sides of the dishes and cover with aluminum foil.
- Place on a middle rack in the oven and bake until the custard is just set around the edges -- approximately 40 minutes.
- Remove the ramekins from the pan and allow them to cool.
- Cover and chill in refrigerator at least 2 hours and as long as overnight.
- Serve garnished with orange cookie wafers or orange slices (optional).
People Who Like This Dish 3
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