1 teaspoon vanilla extract
1 teaspoon finely grated orange peel
4 ounces bittersweet or semisweet chocolate (do not exceed 61% cacao), chopped
4 large egg yolks
3 tablespoons sugar
Lightly sweetened whipped cream
CANDIED ORANGE PEEL: Using vegetable peeler, remove orange part of peel from orange in long strips. Cut peel lengthwise into ⅛-inch-wide strips. Stir ¾ cup sugar and ¾ cup water in heavy small saucepan over medium-low heat until sugar dissolves. Bring to boil. Reduce heat and simmer 2 minutes. Add orange peel; simmer 15 minutes.
Place remaining ¼ cup sugar in small bowl. Using slotted spoon, remove peel from syrup and transfer to sugar. Toss to coat. Cool, tossing occasionally. Cover bowl and let stand at room temperature overnight.
DO AHEAD: Can be made 2 days ahead. Keep covered.
POTS DE CRÈME: Preheat oven to 350°F. Bring milk, cream, Grand Marnier, vanilla, and grated orange peel to boil in heavy medium saucepan. Remove from heat. Add chocolate and stir until melted and smooth. Whisk egg yolks and sugar in medium bowl until pale yellow, about 2 minutes. Whisk egg mixture into chocolate mixture. Strain into 2-cup measuring cup.
Divide mixture between two 8-ounce custard cups. Place cups in small baking dish. Add enough hot water to baking dish to come halfway up sides of cups. Cover dish tightly with foil. Bake until custard is set, about 40 minutes. Remove cups from water. Refrigerate uncovered until cool. Cover with plastic wrap and refrigerate until cold, about 6 hours.
DO AHEAD: Can be made 2 days ahead. Keep refrigerated.
Top with whipped cream, garnish with candied orange peel, and serve.
What could be better than a hot cappuccino topped with white chocolate cream? This cold dessert version, which features sweet espresso and white chocolate custards, comes very close. For a more playful take, bake and serve the custards in pretty coffee cups. Makes 6
1 2½ inch piece vanilla bean, split lengthwise
1¾ cups heavy whipping cream, divided
2 ounces high-quality white chocolate (such as Lindt or Perugina), finely chopped
5 tablespoons sugar
4 large egg yolks
1 large egg
¼ cup sour cream
4 teaspoons light (white) rumPinch of salt
4 teaspoons instant espresso powder or instant coffee powder
Preheat oven to 350°F. Place ramekins in 13×9×2-inch metal baking pan. Scrape seeds from vanilla bean into heavy small saucepan; add bean. Mix in ½ cup cream and white chocolate. Stir over low heat just until smooth. Set aside.
Whisk remaining 1¼ cups cream, sugar, egg yolks, egg, sour cream, rum, and salt in medium bowl until smooth. Strain white chocolate mixture into egg mixture and whisk to blend. Pour ¼ cup custard mixture into each ramekin; reserve remaining custard. Add enough hot water to baking pan to come halfway up sides of ramekins. Bake until custards set, about 30 minutes. Let stand 5 minutes. Add espresso powder to remaining custard mixture; stir until dissolved. Spoon espresso custard over white chocolate custards, dividing equally.
Bake custards until set, about 30 minutes. Remove from water. Refrigerate uncovered until cold.
DO AHEAD: Can be made 1 day ahead. Cover; keep chilled.Technique Tip: RamekinsThis recipe calls for wide, shallow ramekins, but the custards can also be made in 3-inch-diameter ramekins with 1¼-inch-high sides. They will need to bake a little longer, about 50 minutes instead of 35.
Spiced chai tea is ubiquitous in the Indian subcontinent and in coffeehouses everywhere else. It’s a blend of black tea boiled with milk and water and spiced with cinnamon, cloves, cardamom, and ginger. That combination is the inspiration for these exotic pots de crème. Makes 6
Custard
1 cup heavy whipping cream
1 cup whole milk
1 tablespoon loose-leaf English Breakfast tea or jasmine tea
1 cinnamon stick
8 whole cardamom pods
6 whole cloves
3 ¼-inch-thick rounds peeled fresh ginger
4 large egg yolks
½ cup (packed) golden brown sugar
¼ teaspoon finely grated orange peel
Topping
1 cup chilled heavy whipping cream
2 teaspoons sugar
CUSTARD: Combine cream, milk, tea, cinnamon, cardamom, cloves, and ginger in medium saucepan. Bring to boil. Remove from heat; cover and let steep 15 minutes to allow flavors to develop.
Preheat oven to 325°F. Place six ¾-cup custard cups or ramekins in 13×9×2-inch metal baking pan. Pour cream mixture through fine strainer into medium bowl. Discard solids in strainer
Whisk egg yolks, sugar, and orange peel in 4-cup measuring cup to blend well. Gradually whisk in cream mixture. Pour custard mixture into custard cups, dividing equally (cups will not be full). Add enough hot water to baking pan to come halfway up sides of custard cups. Cover pan with foil. Pierce foil in several places with skewer to allow steam to escape.
Bake custards until softly set (center will move slightly when cups are shaken gently), about 30 minutes. Remove custards from water. Cool slightly on rack. Chill uncovered until cold.
DO AHEAD: Can be made 1 day ahead. Cover; keep chilled.
TOPPING: Beat cream and sugar in medium bowl until soft peaks form. Place dollop of whipped cream atop each pot de crème and serve.Ingredient Tip: Jasmine TeaUsing jasmine tea instead of English Breakfast will lend a delicate floral note to the pots de crème.
Simple baked custards get a honeyed sweetness and a spicy cardamom boost. They’re served straight out of the ramekins, topped with spiced sliced strawberries and orange segments. To amp up the flavor, use whole cardamom seeds, straight from the pod and freshly ground in a spice grinder or mortar and pestle. Makes 4
2 cups whole milk
¼ cup heavy whipping cream
1 vanilla bean, split lengthwise
2 2×1-inch orange peel strips [orange part only)
¼ teaspoon ground cardamom
⅛ teaspoon salt
⅓ cup honey
4 large egg yolks
1 large eggStrawberry-Orange Compote (see recipe)
Combine milk, cream, vanilla bean, orange peel strips, cardamom, and salt in heavy small saucepan. Cook milk mixture over medium heat until tiny bubbles appear around edge of saucepan. Remove from heat. Cover and let steep 20 minutes.
Preheat oven to 325°F. Remove softened vanilla bean from milk mixture. Scrape seeds from vanilla bean into milk mixture; add bean. Heat milk mixture again until tiny bubbles appear around edge of saucepan. Remove saucepan from heat, add honey, and stir until honey melts. Using fork, beat egg yolks and egg in medium bowl just until blended. Gradually mix hot milk mixture into egg mixture. Strain custard into large measuring cup with spout.