Ingredients with Measurements:
- 2 cups heavy cream
- 1 cup whole milk
- 1/2 cup granulated sugar
- 1/4 teaspoon salt
- 1 teaspoon ground cardamom
- 6 egg yolks
- 1 tablespoon orange zest
- 1/4 cup freshly squeezed orange juice
- 1 teaspoon vanilla extract
Special equipment needed:
- 6 (6-ounce) ramekins
- Large baking dish
- Fine mesh strainer
- Whisk
- Saucepan
- Mixing bowls
- Zester
- Juicer
Step-by-step instructions:
1. Preheat the oven to 325°F.
2. In a saucepan, combine the heavy cream, whole milk, sugar, salt, and ground cardamom. Heat over medium heat until the mixture is hot but not boiling.
3. In a mixing bowl, whisk together the egg yolks, orange zest, orange juice, and vanilla extract.
4. Slowly pour the hot cream mixture into the egg mixture, whisking constantly.
5. Strain the mixture through a fine mesh strainer to remove any lumps.
6. Divide the mixture evenly among the ramekins.
7. Place the ramekins in a large baking dish and fill the dish with enough hot water to come halfway up the sides of the ramekins.
8. Bake for 30-35 minutes, or until the edges are set but the centers are still slightly jiggly.
9. Remove the ramekins from the water bath and let cool to room temperature.
10. Chill the pot de crème in the refrigerator for at least 2 hours, or until completely set.
Time:
Preparation time: 20 minutes
Cooking time: 30-35 minutes
Temperature:
Oven temperature: 325°F
Serving size:
6 servings
Nutritional information:
Calories: 450
Fat: 38g
Carbohydrates: 22g
Protein: 6g
Sodium: 140mg
Sugar: 20g
Substitutions for ingredients:
- Ground cardamom can be substituted with ground cinnamon or nutmeg.
- Orange zest and juice can be substituted with lemon or lime zest and juice.
Variations:
- Add a tablespoon of Grand Marnier or Cointreau for an extra orange flavor.
- Top with whipped cream and candied orange peel for a festive touch.
Tips and tricks:
- Be sure to strain the mixture to remove any lumps and ensure a smooth texture.
- To prevent the pot de crème from cracking, be sure to let it cool to room temperature before chilling in the refrigerator.
- For a richer flavor, use all heavy cream instead of a combination of heavy cream and whole milk.
Storage instructions:
Store the pot de crème in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Pot de crème is best served chilled and does not need to be reheated.
Presentation ideas:
Serve the pot de crème in the ramekins or unmold onto a plate and garnish with whipped cream and candied orange peel.
Garnishes:
Whipped cream and candied orange peel.
Pairings:
Serve with a glass of sparkling wine or a cup of coffee.
Suggested side dishes:
Serve with a fresh fruit salad or a light salad for a balanced meal.
Troubleshooting advice:
If the pot de crème cracks, it may have been overcooked or cooled too quickly. To prevent cracking, be sure to let it cool to room temperature before chilling in the refrigerator.
Food safety advice:
Be sure to cook the pot de crème to an internal temperature of 160°F to ensure that it is safe to eat.
Food history:
Pot de crème is a French dessert that dates back to the 17th century. It is traditionally made with eggs, cream, and sugar and baked in a water bath.
Flavor profiles:
The orange and cardamom flavors in this pot de crème are warm and comforting, with a hint of sweetness and spice.
Serving suggestions:
Serve the pot de crème chilled, garnished with whipped cream and candied orange peel.
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