Recipes Included On This Page Feta Blood Orange Pots de Creme with Mint Use Your Browser's "Back" Button to Return to This Recipe List
Back to Recipe List	* Exported from MasterCook * Feta Blood Orange Pots de Creme with Mint Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Volume 13-03 Mar 2010 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 ounces feta cheese -- room temperature ** 3 ounces cream cheese -- room temperature 1/2 cup sugar 2 large eggs 2 egg yolks 1/2 cup heavy cream 1/2 cup blood orange juice -- strained [2-3 oranges, depending on size] 1 teaspoon blood orange zest -- *** 1 tablespoon fresh mint -- chopped fine ** Wash off the brine and let it sit in a dish of milk while it's coming to room temperature. Drain the milk before using. *** I just zested the oranges before I cut and juiced them; measurement is guesstimate. Preheat oven to 350F. Place 4 ramekins in a deep baking dish. In a stand mixer (if possible), blend together the feta and cream cheeses till whipped and creamy. Beat in sugar, till thoroughly incorporated (about a minute). Add eggs and egg yolks, one at a time, beating thoroughly after each addition. Add cream, juice and zest; beat to blend completely. Stir in some of the chopped mint. Mixture should be very smooth. Divide the mixture into the custard cups. Sprinkle a little fresh mint over the top of each custard (or not - it would probably look better if you didn't - but I did). Add warm tap water to the baking pan, to make a water bath for baking the custards. The water should reach to about halfway up the side of each custard cup. Cover pan with foil, and bake for about 20 minutes until firm. Remove custards from water bath and cool completely. Cover with plastic wrap and chill in refrigerator. Can be served cold or at room temperature. Serves 4. Source: "Dr. Barb posted to food52" S(Formatted by Chupa Babi): "March 2010" Contributed to the FareShare Gazette by Chupa; 29 March 2010. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 378 Calories; 26g Fat (62.2% calories from fat); 9g Protein; 27g Carbohydrate; trace Dietary Fiber; 289mg Cholesterol; 271mg Sodium. Exchanges: 1 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 4 1/2 Fat; 1 1/2 Other Carbohydrates.

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