CREME DE GRAND MARNIER RECIPES

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POTS DE CREME - THE PIONEER WOMAN



Pots de Creme - The Pioneer Woman image

Okay, first of all, here’s how you do NOT pronounce Pots de Creme: “Pawts deh Creem.” Here’s how you DO pronounce Pots de Creme: “Po de Krehm”, or, if

Provided by Ree Drummond

Categories     dessert    main dish

Total Time 4 hours

Prep Time 4 hours

Cook Time 0S

Yield 2 servings

Number Of Ingredients 5

12 oz. weight Semi-Sweet Chocolate Chips
4 whole Eggs, Room Temperature
2 tsp. Vanilla Extract (or Cognac, Grand Marnier, Etc.)
1 pinch Salt
8 oz. fluid Strong Hot Coffee

Steps:

  • First thing to do is to take your eggs out of the refrigerator ahead of time and let them come to room temperature before starting.When eggs are at room temperature you can begin by placing the chocolate chips into a blender. Follow this with the eggs and the vanilla (or liqueur). Add a pinch of salt. Turn on the blender.While it is blending, remove the circular disk from the blender lid and very slowly pour in 8 ounces of strong, VERY HOT coffee. It is essential that your coffee be extremely hot in order for the final product to be the right consistency and texture.Blend for a minute or so until mixture is smooth and fairly free of visible bits of chocolate.Pour the mixture into your serving glasses or little demitasse cups, leaving plenty of room to add a heap of whipped cream later.Place in the refrigerator for at least 3 to 4 hours so the mixture has a chance to set.Garnish with whipped cream and maybe a chocolate curl or two and you have an easy, delicious and yes, elegant, dessert!

CRèME PâTISSIèRE RECIPE - JACQUES PéPIN - FOOD & WINE



Crème Pâtissière Recipe - Jacques Pépin - Food & Wine image

In 2018, Food & Wine named this recipe one of our 40 best: Crème pâtissière is rich pastry cream used as a base or filling for countless French desserts. This version goes along with Jacques Pépin’s Grand Marnier Soufflé, which was originally published in Food & Wine in 1978.

Provided by Jacques Pépin

Categories     Desserts

Total Time 1 hours 15 minutes

Yield Makes 1 1/3 cups

Number Of Ingredients 5

2/3 cup granulated sugar
3 large egg yolks
1 teaspoon vanilla extract
3 tablespoons all-purpose flour
1 cup whole milk

Steps:

  • Whisk together sugar, egg yolks, and vanilla in a medium bowl until mixture is pale yellow and “makes ribbons,” 3 to 4 minutes. Add flour; whisk until smooth.
  • Bring milk to a boil in a medium saucepan over medium, about 3 minutes. Gradually add milk to egg yolk mixture, whisking constantly. Return mixture to saucepan. Bring to a boil over medium, whisking constantly, about 3 minutes. Boil mixture, whisking constantly, 1 minute. Transfer mixture to a medium bowl; press plastic wrap directly onto surface. Let cool to room temperature, about 1 hour. Mixture can be chilled, covered, for up to 3 days.

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