POTS DE CREME A L'ORANGE
Provided by Ree Drummond : Food Network
Categories dessert
Time 3h20m
Yield 10 to 12 servings
Number Of Ingredients 8
Steps:
- Place the chocolate chips in a blender. Crack in the eggs, and then add the orange liqueur and salt. Pulse until the chocolate chips are partially pulverized, 5 to 7 times.
- With the blender running, carefully pour in the coffee in a steady stream through the small opening in the lid. The coffee will melt the chocolate and turn it into a smooth mixture. Turn off the blender when the mixture is very smooth. Pour the mixture into small mason jars, pretty wine glasses or demitasse cups.
- Place the jars on a tray and refrigerate them until firm, at least 2 or 3 hours. Yum!
- Whip the cream with the sugar and generously plop it onto the top of each glass. Cut a strip of orange peel, cut into strips and decorate with the orange peel twists.
KAHLUA POTS DE CRèME
From an onlline cookbook by Kathy D. This one sounds so yummy, can't wait to try it! Cook time is fridge time.
Provided by Julie Bs Hive
Categories Dessert
Time 3h8m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Heat the chocolate with the Kahlua and the Grand Marnier (or orange juice) over low heat until the chocolate is melted; set aside.
- In a blender mix the eggs, egg yolks, vanilla, and sugar. Add the heavy cream and blend for 30 seconds. Pour in the chocolate mixture and blend until smooth.
- Pour into individual serving dishes (small dessert cups as this is very rich).
- Refrigerate 2-3 hours until set. When ready to serve, garnish with whipped cream.
ORANGE POTS DE CREME
This is a recipe that is fantastic for those of us with type two diabetes - such a delicious dessert -
Provided by Chef mariajane
Categories Dessert
Time 35m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 300°F.
- In a small saucepan, heat cream and milk over medium-low heat until just simmering.
- Meanwhile, pour Grand Marnier into a small saucean; bring it to a boil over medium-high heat and cook for 3-4 minutes to burn off the alcohol. Stir in orange juice and zest. Let liquid return to a boil until reduced by about half, 4 minutes. Whisk orange mixture into pan with cream and milk.
- in a bowl, whisk together egg yolks and sugar. Whisk orange-cream mixture into yolks, a little at a time to avoid cooking eggs. Pour resulting mixture through a fine-mesh strainer into a small pitcher or measuring cup.
- Set aside and let cool for about 15 minutes. Divide mixture among 4 ramekins and place them in a roasting pan. Por hot water into pan until it comes halfway p the sides of the ramekins.
- Cover pan with aluminum foil and bake pots de crème until set but still a little wobbly when you gently shake them, 30-35 minutes. Remove ramekins from roasting pan with tongs or pot holders and let them cool for about an hour at room temperature. Refrigerate pots de crème for at least 2 hours or overnight before serving.
Nutrition Facts : Calories 219.4, Fat 19.9, SaturatedFat 11.2, Cholesterol 266.2, Sodium 31.5, Carbohydrate 6.5, Fiber 0.1, Sugar 4.6, Protein 4.3
POTS DE CRèME A L'ORANGE
Note: It snowed overnight and I've been at the mercy of spotty internet today. Sorry for the chocolate delay!
Categories Valentine's Day dessert main dish
Time 2h
Yield 12 servings
Number Of Ingredients 7
Steps:
- Place the chocolate chips into a blender. Crack in the eggs, then add Grand Marnier and salt. Blend for a few seconds, or until combined.Pour the coffee in a thin stream through the blender lid until it's all added. Blend another few seconds, or until smooth.Pour mixture into small cups or jars, then refrigerate for at least 2 hours, or until chilled and set. Top with plenty of sweetened whipped cream, then garnish with sliced orange peel.
GRAND MARNIER POTS DE CRèME
Make and share this Grand Marnier Pots De Crème recipe from Food.com.
Provided by Julie Bs Hive
Categories Dessert
Time 42m
Yield 1/2 cup, 6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 325ºF. Place in the oven a baking pan with 1 inch of water in it to heat. In a separate bowl. Beat egg yolks with sugar until thick and creamy. Add very gradually to the cream, stirring constantly with a wooden spoon. Add vanilla extract and the 6 tablespoons Grand Marnier. Mix well.
- Pour mixture into pot de crème cups and place in the baking pan of water in the oven. Bake for 35 minutes or until a knife inserted in the center of the custard comes out clean.
- Remove from the oven and pan of water and cool completely. Chill in the refrigerator for at least 2 hours.
- At serving time, blend grated orange rind with the 1 tablespoon Grand Marnier and add to the tops of the custards.
Nutrition Facts : Calories 553.3, Fat 50.1, SaturatedFat 29.6, Cholesterol 446.2, Sodium 56.4, Carbohydrate 21.8, Fiber 0.4, Sugar 16.9, Protein 6.1
GRAND MARNIER CREME BRULEE
Make and share this Grand Marnier Creme Brulee recipe from Food.com.
Provided by LainieBug
Categories Dessert
Time 45m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 325°F.
- Whisk egg yolks and 7 tablespoons sugar in medium bowl until thick and pale yellow, about 2 minutes.
- Bring cream to a simmer in heavy small saucepan.
- Gradually whisk hot cream into yolk mixture.
- Whisk in Grand Marnier and vanilla; divide custard among six 3/4-cup custard cups.
- Arrange cups in 13x9x2-inch metal pan. Pour enough hot water into pan to come halfway up sides of cups.
- Bake custards until gently set in center, about 25 minutes.
- Remove cups from water and refrigerate uncovered until cold, at least 3 hours. (Can be made 1 day ahead. Cover and keep chilled.)
- Preheat broiler. Place custards on baking sheet. Sprinkle 1/2 tablespoon brown sugar onto each. Broil until sugar starts to bubble and color, turning sheet often to prevent burning, about 2 minutes. Chill until topping is hard and brittle, at least 1 hour and up to 6 hours.
Nutrition Facts : Calories 449.6, Fat 37.5, SaturatedFat 22.2, Cholesterol 332.1, Sodium 44.9, Carbohydrate 24.7, Sugar 21.7, Protein 4.5
CHOCOLATE-ORANGE POTS DE CRèME WITH CANDIED ORANGE PEEL
Categories Chocolate Citrus Dairy Dessert Bake Valentine's Day New Year's Eve Orange Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 2 servings
Number Of Ingredients 14
Steps:
- For candied orange peel:
- Using vegetable peeler, remove orange part of peel from orange in long strips. Cut peel lengthwise into 1/8-inch-wide strips. Stir 3/4 cup sugar and 3/4 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 1/4 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. (Can be made 2 days ahead. Keep covered.)
- For 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 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 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 in dish. Place in refrigerator uncovered until cool. Cover with plastic wrap and refrigerate until cold, about 6 hours. (Can be made 2 days ahead. Keep refrigerated.) Top with whipped cream, garnish with candied orange peel, and serve.
CHOCOLATE-ORANGE POTS DE CRèME
Categories Chocolate Dairy Egg Dessert Bake Valentine's Day Orange Winter Bon Appétit Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8
Number Of Ingredients 8
Steps:
- Bring 1 cup cream to simmer in medium saucepan. Remove from heat. Add chocolate; whisk until smooth. Whisk in 2 tablespoons orange liqueur. Spoon 1 tablespoon chocolate mixture into each of eight 3/4-cup custard cups. Place cups in freezer. Reserve remaining chocolate mixture.
- Combine milk, peel and 2 cups cream in medium saucepan. Scrape in seeds from vanilla beans; add beans. Bring to simmer. Whisk yolks and sugar in large bowl to blend. Whisk hot cream mixture into yolk mixture. Let stand 30 minutes. Strain through fine sieve set over medium bowl, pressing on solids. Whisk 2 tablespoons orange liqueur into custard.
- Preheat oven to 325°F. Ladle custard over chocolate in cups. Place cups in large baking pan. Pour enough hot water into pan to come halfway up sides of cups. Bake until custards are set, about 50 minutes. Remove cups from water. Stir chocolate mixture over low heat until just pourable if necessary. Spoon generous 1 tablespoon chocolate mixture over each. Chill overnight. Serve cold.
POTS DE CREME GRAND MARNIER- JUDY
Number Of Ingredients 8
Steps:
- With metal blade in place, pour chilled heavy cream in bowl. Process 35 sec. Pour into bowl and set aside. Beat the sugar and water in a saucepan until the sugar dissolves and mixture comes to a boil. Using the metal blade again, add eggs, chocolate bits, coffee and salt to the bowl. Process 15 sec., then with the machine running, pour syrup carefully through the feed tube. Process until smooth, about 20 sec. Pour the whipped cream on top of the chocolate mixture, pulse until the cream disappears. Transfer mixture to individual pots. Cover; refrigerate overnight. Serve with additional whipped cream on the side.
HOMEMADE GRAND MARNIER
From Classic Liqueurs, by Cheryl Long and Heather Kibbey: Grand Orange-Cognac Liqueur. I modified it to make it a little more chef friendly.
Provided by Mamas Kitchen Hope
Categories Beverages
Time 15m
Yield 1 quart
Number Of Ingredients 4
Steps:
- Place zest and sugar in a small bowl. Mash together with the back of a wooden spoon or a muddle. Continue until sugar is absorbed into zest.
- Place in a container with a tight seal, preferably glass. Add cognac, stir and seal.
- Allow to age in a cool, dark place 2 to 3 months. Shake monthly.
- After initial aging, strain and filter. Stir with a wooden spoon to combine. Cap and age 3 months more before serving.
- Note: Seville oranges produce the authentic taste but any type of orange peel/zest may be used with good results.
More about "grand marnier pots de crème food"
GRAND MARNIER POTS DE CRèME RECIPE - ATKINS
From atkins.com
Servings 6Calories 498 per servingTotal Time 4 hrs 35 mins
CREME DE GRAND MARNIER RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
CHOCOLATE POTS DE CRèME WITH GRAN MARNIER – TASTEFOOD
From tastefoodblog.com
BEST POTS DE CREME GRAND MARNIER JUDY RECIPES
From alicerecipes.com
FINE COGNAC AND BITTER ORANGE LIQUEUR | GRAND MARNIER
From grandmarnier.com
GRAND MARNIER POTS DE CREME - YOUTUBE
From youtube.com
GRAND MARINER POTS DE CREME - RECIPE - COOKS.COM
From cooks.com
SIMPLE POTS DE CREME RECIPE ON FOOD52
From food52.com
GRAND MARNIER POTS DE CRèME RECIPE | ATKINS
From fr.atkins.ca
GRAND MARNIER POTS DE CRèME RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
GRAND MARNIER POTS DE CRèME RECIPE | @ATKINS
From atkins.ca
BEST LILAC AND LAVENDER CREAM TIRAMISU | FOOD NETWORK CANADA
From foodnetwork.ca
OSCAR-WINNING POTS DE CREME | EDIBLE RICHMOND
From ediblerichmond.ediblecommunities.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love