Chocolate Orange Pots de Crème

From the kitchen of Carly

Silky chocolate custard spiked with bright orange and warm cinnamon, baked in a gentle water bath until barely set. Rich enough to feel indulgent, light enough to finish a meal without regret. Top with whipped cream and call it elegant.

Prep
n/a
Cook
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Total
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Servings
4
Difficulty
medium

Ingredients

4 servings

  • 11 1/3 cups heavy cream
  • 11 cup whole milk
  • 13/4 teaspoon cinnamon
  • 16 1/2 to 7 ounces orange-flavored bittersweet chocolate such as Lindt Excellence Intense Orange, finely chopped
  • 16 large egg yolks
  • 12 tablespoons sugar
  • 1Equipment: 8 (4- to 5-ounce) ramekins
  • 1Accompaniment: whipped cream

Instructions

  1. Bring cream, milk, and cinnamon to a simmer in a small saucepan. Remove from heat and whisk in chocolate until melted.

  2. Whisk together yolks, sugar, and a pinch of salt, then whisk in chocolate mixture. Strain through a fine-mesh sieve into a bowl and cool to room temperature, stirring occasionally.

  3. Preheat oven to 300°F with rack in middle. Line a roasting pan with a folded kitchen towel and put ramekins on towel.

  4. Divide custard among ramekins and add enough boiling-hot water to pan to reach halfway up them. Cover pan tightly with foil and poke a few holes in it. Carefully transfer pan to oven and bake until custards are set around edge but slightly wobbly in center, about 30 minutes.

  5. Cool custards on a rack, uncovered, about 1 hour, then chill, covered, until cold, at least 3 hours.