Calpico is a cultured milk drink that is combined with flavorful seedless satsuma mandarins to make these rich and delicious “pots of cream,” served at Café Adelaide in New Orleans, La.
These also make a wonderful make-ahead dessert when entertaining. Simply prepare and bake these a day or two in advance, and let them rest in the refrigerator. Bring them to room temperature about 30 minutes before serving, and offer one with a wedge of shortbread to each guest. — Allison Beck
- 1.5 liter bottle plain-flavored Calpico
- 16 ounces heavy cream
- 4 satsuma mandarins, juiced and strained
- 1 vanilla bean (split in half)
- 2 ounces Cointreau
- 2 cup sugar
- 12 eggs
- 8 satsuma segments, for garnish
Preheat oven to 225 degrees.
Combine Calpico, cream, satsuma juice, vanilla bean, Cointreau, and ½ cup sugar in a heavy-bottomed saucepan. Bring up to a simmer over medium heat.
Whisk eggs and remaining sugar in a bowl. Slowly temper cream mixture into egg mixture. Place entire mixture back on low heat and cook for 4-5 minutes. Strain mixture and allow it to cool.
Ladle 6 ounces cream into ramekins. Bake in a water bath for 35-40 minutes or until set. Allow to cool and garnish with satsuma segment.