Print Options:

Blood Orange Pot de Creme

Yields1 Serving

The custard's creamy texture compliments the chocolate. If there's no whipping (35%) cream on hand to prepare custard, you can use the same volume of table (18%) cream plus an additional egg yolk and increase the cooking time by 2 minutes. This recipe can be multiplied or halved. Makes 2 mugs or 4 (4-ounce) ramekins

 1 cup whipping (35%) cream, divided
 ¼ cup chopped dark (at least 70%) chocolate
 ¼ cup granulated sugar
 2 egg yolks
 ¼ cup Blood Orange fused olive oil
 1 tbsp Espresso dark balsamic vinegar
1

In a small saucepan, bring 3/4 cup of the cream to a simmer over medium heat, being careful not let it boil. Remove from the heat and add the chocolate and sugar, but don't stir them in. Let stand for 5 minutes.

2

Preheat the oven to 325 degrees F.

3

In a mixing bowl, whisk the egg yolks until light and fluffy and slowly drizzle in the olive oil. (If you're using a mixer, keep it running while you drizzle in the oil.)

4

Now stir in the cream mixture to encourage the chocolate to melt and continue to stir until completely combined and smooth.

5

Whisk the egg mixture as you slowly pour in the chocolate cream, whisking to fully combine.

6

Divide ramekins , or two small ovenproof mugs, and place them in an 8 x 8 inch baking dish. Add hot water until it reaches halfway up the ramekins or mugs.

7

Bake for 35 minutes, or until the center is almost set. The custard will firm as it cools. This can be made ahead and be fridge-kept, covered or uncovered, for a maximum of 2 days. If your're planning to at it straight away, just let it cool on a wire rack.

8

Whip the remaining 1/4 cup of cream. When serving, place a dollop of whipped cream over each pot de creme and drizzle with the balsamic! YUMMY!!!!

Nutrition Facts

Servings 1