Chocolate Orange Cinnamon Pots de Creme

• Refrigerated

  • 6 Egg yolks, large

• Baking & Spices

  • 7 oz Baking chocolate, semi-sweet
  • 3/4 tsp Cinnamon
  • 1 Garnish with whipped cream
  • 1 pinch Salt
  • 2 tbsp Sugar

• Dairy

  • 1 1/3 cups Heavy cream
  • 1 cup Whole milk

• Liquids

  • 1 Water

• Other

  • 6 8 5 oz ramekins
  • ½ tsp orange oil or extract

Found on thefedupfoodie.com

Description

Ingredients

• 1⅓ cups heavy cream
• 1 cup whole milk
• ¾ tsp cinnamon
• 7 oz semi-sweet baking chocolate *finely chopped
• ½ tsp orange oil or extract
• 6 large egg yolks *room temperature
• 2 Tbsp sugar
• pinch of salt
• boiling water
• 6-8 5 oz ramekins
• garnish with whipped cream, cinnamon or orange slices

Directions

• Separate egg yolks from egg whites. Stir in sugar and pinch of salt to egg yolks. Set aside.
• In a medium sized sauce pan bring cream, milk and cinnamon just to a simmer over medium heat. Take off heat and add chocolate. Thoroughly stir until chocolate is completely melted.
• Temper egg yolks by stirring in a small amount of hot chocolate mixture. Repeat a few more times until eggs become thinner in consistency and then mix into remaining chocolate mixture. Strain mixture through a fine-mesh strainer and let cool to room temperature.
• Preheat oven to 300℉. Boil water in a stockpot. Meanwhile line a large roasting pan with a folded kitchen towel and arrange ramekins on towel.Once chocolate mixture is cooled to room temperature carefully divide among ramekins. Carefully transfer boiling water to roasting pan making sure water level reaches halfway up ramekin. Cover roasting pan tightly with foil and poke a few holes in top of foil to vent. Carefully transfer pan to middle rack of oven. Bake for 30 mins or until pots de creme are set around edges but slightly wobbly in center. Remove from water onto cooling rack and cool until room temperature.
• Once cooled to room temperature cover and chill until cold, about 4 hours. Serve garnished with whipped cream, cinnamon or orange slices.