Pots de Crème is a loose French dessert custard dating to the 17th century. The name means “pot of custard”. I love chocolate and orange so I thought I would make Chocolate Orange Pots de Creme.
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Chocolate Orange Pots de Crème
3 1/2-ounce chocolate (I used vegan chocolate chips)
3/4 cup heavy cream
1/4 cup non-dairy milk (I used Hemp milk)
4 egg yolks
1 Tablespoon coconut sugar
1 1/2 teaspoons orange zest
1 teaspoon orange extract
Pinch fine sea salt
Berries or whipped cream for garnish (optional)
Special equipment: 4 (4-ounce) ramekins
Put an oven rack in the center of the oven. Preheat the oven to 300°F.
Put the chocolate in a medium bowl. Set aside. In a small saucepan, over low heat, add the cream and milk and heat until hot but not boiling. Pour the cream mixture over the chocolate and stir until smooth.
In another medium bowl, whisk the egg yolks, sugar, orange zest and extract, and salt together until smooth. Slowly whisk the cream mixture into the egg mixture until smooth.
Ladle the custard into 4 (4-ounce) ramekins. Arrange the ramekins in an 8 by 8-inch square baking dish. Pour enough hot water in the baking dish to come halfway up the sides of the ramekins.
Bake for 30 minutes until the custard is almost set and still slightly soft in the center (custard will set as it cools). Let the ramekins cool for 30 minutes in the baking dish. Remove the ramekins from the water and refrigerate for 3 hours or up to 1 day.
Garnish with homemade coconut whipped cream or fresh berries and serve.