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Categories:Viewed: 28 - Published at: 9 months ago
Ingredients
- 3 cups whipping cream
- 8 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
- 4 tablespoons orange liqueur
- 1/2 cup whole milk
- 2 tablespoons grated orange peel
- 2 vanilla beans, split lengthwise
- 8 large egg yolks
- 7 tablespoons sugar
Method
- 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 325F.
- 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.
