Traditional Chocolate Custard (Pot De Creme) | Chef Jean-Pierre

By Chef Jean-Pierre · 45 min

Ingredients

Instructions

1. Preheat the oven to 300°F (150°C).
2. Heat the heavy cream over medium heat until it just starts to simmer. Add both chocolates, vanilla and salt, and stir until melted and smooth.
3. Whisk the egg yolks, sugar, cocoa powder and a pinch of salt together until well combined. Add the orange zest.
4. Gradually add the warm chocolate mixture to the egg mixture while stirring constantly, without whisking to avoid air bubbles. Add the Grand Marnier if using.
5. Strain through a fine-mesh sieve into a pouring jug, then divide evenly among four ramekins.
6. Place the ramekins in a baking dish and pour in hot water halfway up their sides. Bake for 60 to 90 minutes, until set but still slightly jiggly in the center.
7. Cool the ramekins in the water bath, then refrigerate for at least 4 hours, or overnight.
8. Candied orange peel: rinse the oranges in lukewarm water and leave for 10 to 15 minutes. Cut off both ends, score the peel, and remove it.
9. Cover the peel with water in a saucepan, boil for 7 to 8 minutes, then move the peel to cold water. Remove the pith by thinly slicing it, then cut the peel into thin strips.
10. In another saucepan, dissolve 1/2 cup orange juice, 1 cup sugar and 1 1/2 cups water over medium heat, bring to a simmer, add the peel strips and simmer 30 to 35 minutes until translucent and the syrup thickens.
11. Turn off the heat, cover and rest for 5 to 10 minutes. Drain, then dry the peel on a wire rack for 12 hours at room temperature, or in an oven at 160°F (70°C) for about an hour.
12. Toss the dried peel in granulated sugar. Store in an airtight container for up to a month.
13. Bring the custards to room temperature for about an hour before serving.

Summarized from Chef Jean-Pierre's video. Watch it for the details.

More recipes with

EggCreamHeavy creamChocolateOrangeDark chocolateWhite chocolateWhipped cream