Chocolate-Blood Orange Custards
Makes 6 servings
  • ⅔ cup milk chocolate chips
  • Zest of 1 blood orange
  • 2 tablespoons fresh blood orange juice
  • 5 large egg yolks
  • 2 tablespoons sugar
  • 2 cups heavy whipping cream
  • 6 tablespoons instant espresso powder
  • Sweetened whipped cream, to serve
  • Garnish: blood orange zest
  1. Preheat oven to 325°.
  2. In a medium bowl, combine chocolate chips and orange zest and juice. Place a fine-mesh sieve over top.
  3. In a small bowl, whisk together egg yolks and sugar.
  4. In a medium saucepan, bring cream and espresso powder to a boil over medium heat. Reduce heat to low. Slowly whisk 1 cup hot cream mixture into egg yolk mixture. Whisk egg yolk mixture into remaining hot cream mixture; cook, stirring constantly, until mixture registers 180° on an instant-read thermometer. Pour through prepared sieve onto chocolate mixture, and whisk until melted and smooth.
  5. Divide mixture among 6 (1-cup) oveproof ramekins. Place ramekins in a roasting pan; add hot water to roasting pan to come ½ inch up sides of pan.
  6. Bake until edges are set and centers jiggle slightly when gently shaken, 30 to 40 minutes. Let cool to room temperature.
  7. Cover with plastic wrap, and refrigerate until cold, about 3 hours. Serve with whipped cream. Garnish with zest, if desired.
Recipe by Paula Deen Magazine at