Chocolate Orange Pots de Crème
The term “Petits Pots de Crème” refers both to a soft baked custard and to the small ceramic pots, often with lids, that they are baked in. These adorable authentic petits pots
are made in France. They belonged to my grandmother-in-law, Evelyn Dawn.
Evelyn and Julia hailed from the same town. Both were born in Pasadena, California, Evelyn in 1907 and Julia in 1912. I never heard Evelyn mention that their paths had ever crossed. But she did get a kick out of telling us that a boy named Marion Morrison asked her to the high school prom and she turned him down. He eventually became an actor and changed his name to John Wayne. Both ladies were nonagenarians. Julia passed away two days before her 92nd birthday, and Evelyn passed away just 8 days after her 93rd birthday.
We made this dessert in honor of Evelyn and Julia. The recipe comes from Julia & Jacques Cooking at Home.
We used 4 oz. unsweetened Ghirardelli chocolate and added the optional orange zest and coffee as Julia suggested.
Two cups of heavy cream with orange zest and instant coffee are heated to a simmer then steeped 5 minutes off the heat.
Four egg yolks are whisked with 1/3 c. sugar until the yolks are pale and thick. Then the hot cream is slowly stirred into the egg mixture.
The custard is then poured through a sieve, (which removes the orange zest and any coagulated bits of egg) into a bowl with broken chocolate pieces. It is stirred to melt the chocolate and 1 1/2 t. vanilla extract is added.
The petits pots are filled with the chocolate mixture, then placed in a baking pan with hot water about half way up the pots. Bake at 350 degrees for about 25 minutes. Cool briefly then refrigerate to chill thoroughly.
Thank you Julia, for the delicious recipe and inspiration, and thank you Evelyn for the darling petits pots.