Uncannily just a few days before Earth Day we got a paramount wake-up call disrupting us all out of our comfort zones. It reminds us of how small and helpless we really are doesn’t it? The chaos caused around the world due to the airspace shutting down in most of Europe was of such a magnitude that I am sure we’ll be feeling it repercussions for months, if not years. Not to mention the impact the ash cloud will have on our atmosphere for the coming months.
Today as I sat on the terrace with my girlfriend, soaking up the sun, I noticed the condensation trails behind the shiny metallic speck in the sky. The familiar sight of airplanes flying again made me breath out loud. Ironically, on Earth Day the airspace around us re-opened, at least temporarily. There was an eerie emptiness up there the past few days.
Nature, it can be scary and stunning at the same time. After seeing the extraordinary pictures of this natural phenomenon I was left breathless.
It was the perfect kind of day to enjoy the green grass, the baby blue skies and the marguerite blooming all around my yard. The perfect kind of day to sit outside and contemplate Earth Day, in all it’s glory and calamity.
Blood oranges – before they totally disappear from the markets, I thought I should quickly share a lovely dessert recipe for you to indulge in.
These lovely citrus fruits with their red-tinted exterior are my weakness. The real surprise comes when the fruit is cut open to reveal it’s pink to crimson flesh.
We’ve enjoyed the short but sweet blood orange season with all sorts of sweet and savory treats. My favorite were a these creamy pot-au-creme. They offer a perfect citrus aroma with a delicious custard – and are just moreish!
Blood Orange Pot-Au-Creme with Dulce De Leche
Printable version of recipe here
Ingredients
1 blood orange, finely grated zest and juice
6 egg yolks
100g fine granulated sugar
600ml heavy cream
Dulce de leche
Handful pistachios, chopped
Method
- Preheat the oven to 160°C.
- Put the orange zest, juice, egg yolks and sugar in a food processor and process until combined.
- Pour the thickened cream into a saucepan and heat over medium heat, bringing it to just below boiling point. Stir the orange mixture into the heated cream, then divide the mixture among six 120ml ramekins.
- Place the ramekins in a large roasting pan, then pour in enough boiling water to come halfway up sides of the ramekins. Bake the cream mixture in the oven for 30 minutes until the mixtures have just set. They will still be slightly wobbly but will set further as it cools.
- Carefully remove the roasting pan from the oven and gently remove the ramekins from the water. Cool for 20 minutes, then chill in the fridge for 2-3 hours until firm.
- Before serving top each ramekin with a good drizzle of dulce de leche and sprinkle with chopped pistachios.
Verdict
The creams are full of sweet and mellow flavor. The blood orange gives subtle hints of raspberry and strawberry making this a deliciously aromatic dessert. Perfect for a beautiful Spring day like today.
For those who read the first part of my food photography and styling interview over on Learn Food Photography and Styling will be happy to hear the second part of the interview is now up. In this I share with you my favorite food photographers, a few tips and tricks on food styling and what points I consider when taking a specific shot. Hope you enjoy it!
Have a great weekend!
You might like these dessert ideas from WFLH:
 |  |  |
| Blancmange, Quark with a Strawberry Compote | Chocolate Chile Pots De Crème | Crème Caramel - Chocolate and Raspberry |
All photographs and written content on What's For Lunch, Honey? © 2006-2010 Meeta Khurana unless otherwise indicated. | All rights reserved | Please Ask First
43 comments:
Those look sumptuous and the pictures are so pretty. I checked out the volcano pictures, too they were amazing too. Funny how the skies have been so clear over the south of England this week though without any planes leaving their marks in the sky!
So irresistible, pretty and delicious! A delightful combination, wow!
Cheers,
Rosa
Hi....looks heavenly....was going thru the dulche de leche recipe too.....would be making oneday , the pressure cooker one, cos i hate to wait for so long and i might forget it too....BTW, the recipe calls for 200 gm of sugar, but in the preparation u asked to use only 100gms?....where do we use the rest 100gms?
hi shabs, thanks for that - it is in actual fact just 100g! i've corrected that now!
Oh wow - gorgeous photos hon! I wish I had better weather more often (and a garden) as that's how I'd take all my photos! I'll have to experiment in the park for now. And that's so funny about the dulce de leche, as that's what Bruce wanted on the cupcakes! =)
I just love it when those dimply rose-coloured oranges show up at the market. I am always looking for ways to enjoy them.
Happy Earth day to you! Blood oranges aren't just your weakness. They are mine as well. Lovely dessert.
Happy Earth day!! Love blood orange, this is gonna go on the to-do list..
btw when are the rhubarb creations coming out?
i LOVE blood oranges, still waiting for them to show up in Perth, should be soon. Delicious pics...will be trying this one!
I have never cooked with blood orange than using them in cocktails. Beautiful and delcious dessert.
These sound delightful Meeta.
You can still get blood oranges? None left here. I'm diggin the dulce de leche...I could eat it all on its own.
Love the pretty spring photos. The tiny daisies are just darling. I love blood oranges too and frequently think the season is way too short.
So full of spring! Delicious Delicious dessert.
Stunning photos!!
blowing peachkisses
The Peach Kitchen
peach and things
Those pot de creme look amazing and I love those outdoor shots!
Absolutely stunning food photography. This is so elegant looking set of photos.
Another great example of great backgrounds here... :)
HI MEETA! THESE POT AU CREME LOOKS SUPER AWESOME!! I'm planning to make pot de creme next week too. So nice to see yours, and I love your shots by the way :)
P.S.
Just a little curious, did you bake them in glass jars? Sorry for asking such a silly question, but my dad told me that glass jars cannot be baked in the oven!! =x
These look yummy and very fresh and zingy. I love the mottled orange-red of the oranges
The pictures are absolutely beautiful! And the flavor sounds AMAZING!
I love the last picture, so pretty!
Creamy, citrusy AND caramel-y? The three best things in the world in one little glass jar. Perfection!
Simply gorgeous, Meeta! I love that you served them in glass jars. That makes my quirky heart happy. :-)
I happened upon your blog as I was searching for some ideas about what to do with all of the kumquats I have on my little tree. Now I'm obsessed. Your blog is wonderful, and after I finish making my candied kumquat with thyme, I'm going to sit down and browse for hours. Thanks!
Thanks for the link to the photos Meeta; I am not sure which is worse, these natural apocalyptic events or the ones caused by men in the form of wars. Dangerous and fascinating life.
To return to our topic at hand, your pot-de-crème look delightful, which I never expect less from you.
They look so beautiful, Meeta. Never seen blood oranges before, but I guess in a couple of years, they'd probably be at my market too. :)
dulce de leche looks very tempting. nice photos!
photo speaks clearly. dessert is very lovely!
I love the photos in the grass. Delicious dessert indeed!
I showed this recipe to my husband (he is really the dessert person in our house), and he insisted I print this for him. He didn't insist I make it -- he'll do that himself! Love the presentation, too; absolutely beautiful.
Looks like a great dessert for spring! I love the last photo ;)
Spring? Looks like summer to me. And remind me to start making desserts with our local Caramel au beurre salé. Luscious! And this is such a creative way to use blood oranges. Really beautiful.
Amazing how many days it took travelers to stop ranting as if someone programmed this natural disasters just to annoy them! I love to see the power of Mother Nature take over and put us all in our rightful place!
The dessert looks divine.. and I love blood oranges too. This is really awesome combo. Must try one day.
Pavithra
www.dishesfrommykitchen.com
Thank you so much everyone for your feedback and comments. Glad you like these custards.
Peter M - the last I am afraid.
Doreen - yes I baked these in the jar, they are yogurt jars and can take the heat.
Caroline - obsessions like this are good LOL! Hope to see more of you here.
Lydia - i like your husband already!!
Thanks for sharing this one. It really looks sweet! I think this is perfect as a gift or a take-home giveaway for guests; Thanks for sharing.
These look so delicious AND unique! I love a dessert that doubles as a pretty party favor! You are SO talented.
Sues
Sometimes when I buy yankee candles (those fruit-flavored ones), I get the urge to eat out from them. Now you give me a reason to eat dessert from a jar!
I am on a baking (s)pree, and would love to try your Blood Orange Pot Creme. Do you think I can substitute with any other fruit/citrus?
Stunning, Meeta - both the pics and the combination of flavours. Wish it were easier to get blood oranges in the UK - they are all over Europe like a rash for their short season, but remain a hiden speciality item here :( I have to admit guiltily that I loved the few days without aeroplanes in the sky. It made London a much nicer place :o)
u lost all your comments? oh no!! i was just wondering the other day how come you haven't bought your own domain yet :)
I love anything with DDL!!!
You had me at blood orange :)
Beautifully done! Thanks for sharing how you did it. So lovely I'm sure your guest will love it. My personal favorite is the addition of the ornaments. Thanks for posting.
Your pictures are lovely and the recipe sounds divine! Question for you...where did you get your yogurt jars? I love these little jars and need about 250 of them for my upcoming wedding! Any idea where I can find them?
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