Blood Orange Pot de Crème


1 Cup Whipping Cream (35%), divided

1/4 Cup Chopped Dark Chocolate (at least 70%)

1/4 Cup Granulated Sugar

2 Egg Yolks

1/4 Cup Blood Orange fused Oilive Oil

1/ Tablespoon Espresso Dark Balsamic Vinegar

In a small saucepan, bring 3/4 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 for 5 minute.

Preheat the oven to 325 degrees

In a mixing bowl, whisk the eggs 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 remekins, or two small oven-proof mugs, and place them in an 8x8-inch baking dish. Add hot water until it reaches halfway up the ramekins or mugs.

Bake for 35 minutes, or until the center is almost set. The custard will form as it cools. This can be made ahead and kept in the fridge, covered or ucovered, 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 1/4 cup of cream. When serving, place a dollop of whipped cram over the pot de creme and drizzle with the balsamic.


Courtesy of: “The Olive Oil & Vinegar Lover’s Cookbook”
By Emily Lycopolus

Note from the testing kitchen: Finishing touch instead of drizzling espresso balsamic over the whipped creme once in the pot de creme, could whisk into whipping cream and then dollop. Could also substitute raspberry or black cherry balsamic.