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Nutrition Facts
Serving Size 212 g
(Approx. 4 Servings)
Amount Per Serving
Calories 650 Calories From Fat 350
% Daily Value*
Total Fat 39 g 60%
Saturated Fat 23 g 115%
Trans Fat 1.0 g
Cholesterol 380 mg 127%
Sodium 180 mg 8%
Total Carbohydrate 70 g 23%
Dietary Fiber 0 g 0%
Sugars 68 g
Protein 7 g
Vitamin A 35% Iron 4%
Vitamin C 30% Calcium 10%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Blood Orange Pot de Crème
Prep Time
20 minutes
Cook Time
35 minutes
Total Time
55 minutes
Serves
4  People

Ingredients

Recipe makes 4 Servings

1 1/4 cup(s) sugar
3 medium blood oranges, 1 tablespoon zest & 1/2 cup juice reserved
1/2 Tsp ginger
1 1/2 cup(s) heavy whipping cream
1/4 Tsp salt
6 large egg yolks
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Instructions

1
Preheat oven to 325ºF. Bring about 1 quart of water to a simmer in small saucepan and set aside. Place eight 1/2 cup ramekins in a 13" x 11" baking pan.
2
In a medium size saucepan combine sugar, orange juice, orange zest, and ginger. Slowly add cream and salt. Cook and stir over medium heat just until simmering.
3
In a medium size bowl, whisk egg yolks. A little at a time whisk hot cream into egg yolks. Divide mixture evenly between ramekins.
4
Pour enough hot water into baking pan to come halfway up sides of ramekins.
5
Bake in oven 30 to 35 minutes or until set. Chill well before serving. Serve with fresh raspberries or other fruit if desired.

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