Blood Orange Pot de Crème

Blood Orange Pot de Crème – makes 2 mugs or 4 (4 ounce) ramekins

What You Will Need:

1 cup whipping (35%) cream, divided

¼ cup chopped dark (at least 70%) chocolate

¼ cup granulated sugar

2 egg yolks

¼ cup Patricia & Paul Blood Orange Fused EVOO

1 Tbsp Patricia & Paul Espresso Dark Balsamic Vinegar

In a small saucepan, bring ¾ cup of the cream to a simmer over medium heat, being careful not to let it boil. Remove from the heat and add the chocolate and sugar, but don’t stir them in. Let stand 5 minutes.

Preheat the oven to 325F.

In a mixing bowl, whisk the egg yolks until light and fluffy and slowly drizzle in the olive oil. (If you’re using a mixer, keep it running while you drizzle in the oil.)

Now stir the cream mixture to encourage the chocolate to melt and continue to stir until completely combined and smooth.

Whisk the egg mixture as you slowly pour in the chocolate cream, whisking to fully combine.

Divide between four ramekins, or two small ovenproof mugs, and place them in an 8 x 8-inch baking dish. Add hot water until it reaches half way up the ramekins or mugs.

Bake for 35 minutes, or until the center is almost set. The custard will firm as it cools. This can be made ahead and kept in the fridge, covered or uncovered, for a maximum of 2 days. If you’re planning to eat it straight away, just let it cool on a wire rack.

Whip the remaining ¼ cup of cream. When serving, place a collop of whipped cream over each pot de crème and drizzle with the balsamic! Yum!