The velvety soft puddings are so delicious but still easy.
Blood orange pot de crème, despite its difficult name and delicacy, is quite easy to make.
Something tasty -blogin Mari Moilanen notes that it will surely delight everyone.
But what exactly is it?
– It’s a seasoned, oven-baked pudding of a few ingredients. Despite its name, Korea is easy to make and extremely delicious, Moilanen says.
The dessert gets its delicate yellow color from the blood orange juice and the orange peel gives the dessert a flavor.
Tip!
You can spice almost anything. The banana pot de crème is one of Moilanen’s own favorites.
– I’ve done this about Dumle, Baileys, chocolate and just delicious vanilla. It always works.
Blood orange pot de crème
(For 6 people)
6 dl whipped cream
1 grated orange peel
1 blood orange juice
6 large organic egg yolks
¾ for cane sugar
½ a vanilla bean or ¼ a teaspoon of genuine vanilla powder
for decoration 1-2 blood oranges segmented
1. Using a rotary mixer, whisk the yolks and sugar together in a bowl. The mixture does not have to be foam, it is enough that the ingredients mix properly.
2. Split the vanilla bean and scrape the seeds, add the cream. Bring the cream to a boil. Add grated orange juice and peel.
3. Add a spoonful of hot cream to the egg whites. Strain the mixture, let stand for 10 minutes and peel the foam off the surface.
4. Divide the mixture into six oven-proof bowls and place in a water bath. Cook under foil in a 160-degree oven for 1 hour or until just clotted. Allow to cool to room temperature and refrigerate for at least 3-4 hours before serving or overnight.
5. Segment a few blood oranges into membrane-free blocks. Garnish the pot de crèmet with blood orange.