Diana's Desserts - www.dianasdesserts.com  Petits Pots de Crème
à l'Orange  Servings: 8 What are Pots de Creme?   Source:
Gourmet Sleuth  Petits pots de crème are such a popular dessert
in France that porcelain factories make dainty individual pots
with lids expressly designed for the cream. Ramekins that hold a
scant 1/2 cup are an alternative. A few small orange segments
can be placed alongside each serving.  1 orange 2 cups milk 6
tbsp. granulated sugar 3 eggs A few drops of vanilla extract 1
cup water 1 cup heavy cream, whipped until stiff (optional)
Using a small knife with a flexible blade, remove the zest from
the orange in strips 3/4 inch wide and as long as possible.
Reserve 3 of the strips to infuse the custard. Turn the other
strips over and, using a small, sharp knife, remove any residual
white pith. Cut the strips into fine julienne for the garnish
and set aside. (Reserve the orange flesh for another use.)  Pour
the milk into a saucepan and add the reserved zest strips. Let
stand for 30 minutes.