milk + dark chocolate pots de crème with grand marnier candied clementines
Thursday, October 21, 2010 at 8:24PM
I don't believe in pudding.
I believe it exists, but I don't subscribe to it. I can't support it.
I know this makes many people hate me. Perhaps just a strong dislike. Maybe indifference.
But the siren's call of a bowl of jiggly, wiggly pudding is lost on me. It lacks intention.
It just sits there, slumping into a container, full of apathy toward life and its role in the world. Pudding is an afterthought, even to itself. And so the silky goodness that many of you will cite as pudding's best attribute wears off with the third bite, and you realize that this pudding is dragging you down. Pudding is in a co-dependent relationship with you. Time to set boundaries and tell pudding to get its act together, to live a life of purpose.
Have a backbone, pud.
But.
Then there are pots de crème. Pudding’s cool cousin. I call it pudding with integrity. Pots de crème have seen the world, know its pleasures, and aren't afraid to share them with you. They get it. And they want you to get it, too.
Dense, intense, cool, and smoother than it needs to be. We fell in love with pots de creme at Elysian Cafe in Hoboken, NJ. Dark-ish chocolate with Grand Marnier infused candied orange slices. You must go and order it. Now.
It is the singular dish we miss the most since we moved from Hoboken, and Karen and I set out to replicate it. This is also dead simple to make. Heat some milk. Chop some chocolate. You do want a fine mesh strainer for this if you want a really smooth consistancy, but your life will be fine if you don’t. Don’t stress.
Extra-Bittersweet Chocolate Pots de Crème from the New York Times. Let's take a moment and remember that Chef DeMasco is at the Craft family of restos. And she knows what she's doing.Her Pots de Crème were fantastic, but the intensity was more, uh, intense than what we wanted. We knew milk chocolate was all wrong for this. Then Karen had the brilliant idea of doing 50/50 dark and milk chocolate. Perfect balance. 2 oz dark and 2 oz milk chocolate.
Then on to the clementine. This candying process is so incredibly simple. Don’t get scared by the amount of sugar required...most of it is staying in the pan and not going into the clementine. I like this recipe more than others because of the “raw” sugar included. It adds a depth of molasses-y flavor that pure granulated just can’t match.
Any type of orange will be fine. And you really do want these, even if you leave out the booze. Just pick a thin-skinned clementine or orange,and you’re good to go.
Scared of this? Then ask yourself if you can measure water and sugar. Yes, yes, you can. Can you slice a clementine? Yep. Can you trust yourself not to stir the bubbling cauldron of sugar so as not to make it boil over and destroy your hopes and dreams? Only you know the answer to that one.
Here’s the recipe from myrecipes.com. We skipped dipping them in chocolate. All we did was substitute in 1/2 cup of Grand Marnier for 1/2 cup of water (resulting in 1 c of water and 1/2 cup of Grand Marnier). You need a candy thermometer. Get a cheapo one from the grocery store if you don’t have one. Worth it.
Make extra clementines. You will eat them off the plate while they dry. Make sure you have enough left for the pots de crème. And say goodbye to pudding. You deserve better.
gluten-free, karen demasco, pot de crème 
Reader Comments (30)
These are almost as good as the BHF10PP! Wow! I wish I would have had some for that miserable weekend! ;)
These look delicious! I love the idea of a candied Clementine on top of the creamy chocolate. Yum!
You know, I've eaten at many a restaurant in Hoboken. How have I missed the Elysian? These are going on the must make list - though you'll forgive me if I enjoy the clementines separately. Chocolate and Orange are of the devil!
"Can you trust yourself not to stir the bubbling cauldron of sugar so as not to make it boil over and destroy your hopes and dreams? "...Well, yes, I believe I can. ;)
And, oh my goodness, this sounds heavenly!
Lovely - the writing, the pots de creme...everything. Glad to see you back :)
That candied clementine is the perfect touch!
Decadent. Very very decadent. I like that!
Gorgeous! I am actually a huge fan of pudding, particularly of the chocolatey persuasion. Karen, are those your photos? WOW! I have got to get on that photography course you are taking :)
Yum! And, the candied clementine is the perfect addition to this dessert.
Oh my! I am going to be dreaming of these.
I have to admit that I am a little suspicious now that you say you don't believe in pudding. What's next? Are you going to tell me that Santa and the Tooth Fairy aren't real?
Love the idea of the candied clementine.
oh my! i could have one right now!! they look so delicious!! :P
oh I am sooooo making these very, very soon; I'm not willing to let you and Karen have all that showffiness glory!! TOTAL SWOON-WORTHY!!
I'm sending my hospital bill to you. I got all light headed and fainted straightaway while staring at the picture.
Nice.
These look incredible!!
Jeezy Creezy, that looks delicious. I'd offer more interesting commentary but I'm distracted by how delicious it all is.
Beautifully written post and the pot de creme looks so inviting sitting in the white cup. Love the photo of the empty cup at the end of your post...'til I realized that this *cool cousin* of pudding is probably so delicious that I'd want to lick the dish clean! So for me, the pot de creme goes in a nice shallow bowl! LOL
WOW. These look so amazing! I have never had/made a pot de creme but you just inspired me. I have been wanting to make candied orange peels too, but I'll probably make the little slices instead. They are so pretty! Love the recipe, will definitely bookmark you page!
omg...this looks heavenly! Congrats on the FB Top 9 today!
This is BEAUTIFUL...I am crazy for orange + chocolate!
Lovely.
These are beautiful! I love the clemantines on top! Awesome recipe, and congrats on the top 9!
ummm. wow! i have been devoted to pudding for my entire life. but, it might be time to have a quarter-life-crisis affair with pots de creme. this looks absolutely gorgeous, amazing, want-that-in-my-belly-this-second good.
i know what this girl is making for dessert at her next dinner party.
thanks, friends!
Yum!!! Beautiful photography. I miss the Elysian too...not that any thing there was fantastic, just felt like a bit of Europe in NJ.
Citrus fruit really brings out the flavor in chocolate. Beautiful pic.