Chocolate-Orange Pot de Creme

Serves 4

• 1 1/3 cup whole milk
• 1 cup heavy whipping cream
• 3 tablespoons orange liqueur
• 1 teaspoon orange zest
• 1 teaspoon vanilla paste
• 225g semi-sweet chocolate, roughly chopped
• 8 large egg yolks
• 1/2 cup sugar
• 1/8 teaspoon salt

1. Preheat the oven to 180 degrees C and position an oven rack in the centre.
2. In a medium saucepan, combine the cream, milk, liqueur, zest and vanilla and place on the stove over a moderate heat and bring to a simmer. Remover from the heat and whisk to add the chocolate and mix until smooth, about 2 minutes.
3. In a medium bowl, use a whisk to combine the yolks with the sugar until light and fluffy, about 2 minutes. Whisk the egg mixture into the chocolate mixture, stir in the salt and use a fine mesh sieve to strain into a measuring cup.
4. Pour the mixture into 4 ramekins and place into baking dish. Add enough water to the baking dish to come halfway up the sides of the ramekin. Cover the dish tightly with foil and bake until custard is set, about 40 minutes. Remove the ramekins from the water and refrigerate until cold, about 4 hours. Enjoy!

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