Pot de crème is one of those easily adaptable desserts. Once you master the basic custard portion of the recipe, tweaking it to match the season is quite easy. Here we are putting chocolate and oranges together. We grabbed some mandarins at the Farmers Market and then nudged the flavor a little more with some orange extract. We’re also using a higher ratio of chocolate to give it a deeper richness. This recipe also scales up or down well for different sized portions. When we served this at a dinner party recently, we served these with sweet butter biscuits and encouraged everyone to scoop the custard with the biscuits. There was a satisfying silence as everyone ceased talking to relish in the richness and complex flavors. You will too.
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