Chocolate Pots de Crème

(WTNH) -- Chef Barbara is in the kitchen, sharing her memories of Julia Child.

Wednesday, August 15, 2012 marked what would've been Julia Child's 100th birthday.

Chef Barbara honors this special day by honoring her French heritage and paying tribute to the very first lady of television cooking.

Chocolate Pots de Crème

2 cups heavy cream
5 large egg yolks
4 ounces bittersweet or semi-sweet chocolate, chopped
1/3 cup sugar
1 strip of orange peel, 3 inches long
1 tsp. Grand Marnier
½ teaspoon pure vanilla extract

Equipment:  Six ½ cup (4 oz) ramekins, large baking dish lined with a cotton tea towel

Preheat oven to 350 degrees.  Place cream in a heavy saucepan with the strip of orange peel and bring to a simmer.  Remove from heat and cover.  Let the orange strip steep in the cream for 30 minutes.  After the 30 minutes, remove the orange peel and rewarm the cream to a simmer.  

Meanwhile, whisk the yolks and gradually add the sugar whisking to dissolve the sugar and continue to whisk until the yolks are pale yellow in color and when you lift the whisk the yolks fall back into the bowl in a ribbon.

Place the chopped chocolate in a bowl and set a fine mesh strainer over the bowl.

Very slowly, approximately one teaspoon at a time, add the warm cream to the egg mixture stirring with the whisk the whole time.  Immediately pour the custard through the strainer over the chocolate.  Slowly stir the chocolate and custard together to melt the chocolate and blend.

Let mixture stand for a minute, then skim off any surface bubbles.  Place the ramekins in the baking dish and fill each one with ½ cup of custard.  Again skim off any surface bubbles.  Set the baking pan in the oven and very carefully pour hot water in the pan to come halfway up the sides.  Lightly tent the pan with aluminum foil being careful not to have the foil touch the custards.

Bake for approximately 25 - 35 minutes or until the tops are just set.  The custard will still be quite soft.  Remove pan from over and remove ramekins from pan.  Cool briefly then refrigerate and chill.  Can be made up to 2 days in advance.

Serve with whipped cream and grated orange zest.