Chocolate Pots de Crème with Grand Marnier and Candied Orange Peels


  • Pots de crème
  • 2/3 cup whole milk
  • 1/2 cup whipping cream
  • 1 tablespoon Grand Marnier or other orange liqueur
  • 1 teaspoon vanilla extract
  • 1 teaspoon finely grated orange peel
  • 4 ounces bittersweet or semisweet chocolate, finely chopped
  • 4 large egg yolks
  • 3 tablespoons sugar
  • Lightly sweetened whipped cream
  • Candied orange peel
  • 1 orange
  • 1 cup sugar divided into ¾ cup and ¼ cup
  • 3/4 cup water


  • For candied orange peel:
    1. Remove the orange part of the peel from the orange in long strips with a vegetable peeler. 
    2. Cut peel lengthwise into 1/8-inch-wide strips. 
    3. Stir 3/4 cup sugar and 3/4 cup water in a  saucepan over medium-low heat until sugar dissolves. Bring to boil. Reduce heat and simmer for 2 minutes. 
    4. Add orange peel; simmer for 15 minutes.
    5. Place remaining 1/4 cup sugar in a small bowl. 
    6. Remove peel from syrup and transfer to sugar. Toss to coat. Tossing occasionally until cool. 
    7. Cover bowl and let stand at room temperature.
  • For pots de crème:
    1. Preheat the oven to 350°F.
    2. Bring milk, cream, Grand Marnier, vanilla, and grated orange peel to boil a saucepan. 
    3. Remove from heat. 
    4. Add chocolate and stir until melted and smooth. Whisk yolks and sugar in a medium bowl until pale yellow.
    5. Whisk egg mixture into chocolate mixture. 
    6. Strain into a 2-cup measuring cup.
    7. Divide mixture between two custard cups. 
    8. Place cups in a small baking dish. 
    9. Add enough water to the baking dish to come halfway up the sides of cups. 
    10. Cover the dish tightly with foil. 
    11. Bake until custard is set, about 40 minutes. 
    12. Remove cups from water in the dish. 
    13. Cover with plastic wrap and refrigerate until cold.
    14.  Top with whipped cream, garnish with candied orange peel.