The last time the public heard of Cameron Bailey, he was competing as a finalist at the Pillsbury Bake-Off last spring. (Remember his exciting last-second sprint to the judges' table televised on The Martha Stewart Show?)
Now he's back in the culinary spotlight, winning the Utah's Own cooking contest at the Utah State Fair.
Here's his winning recipe:
Orange Stick Pot du Crèmes
This rich chocolate dish is scented with fresh orange zest and tastes just like the popular Sweet’s Orange Sticks candy.
§ 2 teaspoons fresh orange zest
§ 1 cup heavy cream—Winder Farms brand
§ 3 rounded tablespoons hot chocolate powder—Stephens Gourmet Hot Chocolate, Milk Chocolate flavor
§ Milk Chocolate Orange Sticks, as needed, for garnish—Sweet’s brand
§ Whipped Cream, sweetened with powdered sugar as needed for garnish—Winder Farms brand
Place the chocolate chips into a blender. Add the Oakdell eggs, vanilla, orange zest, and pinch of Redmond Real Salt. Turn on the blender on LOW just long enough to incorporate eggs.
In a pan on the stove over medium-high heat mix together 1 cup of Winder Farms heavy cream and Stephens Hot Chocolate powder. Stir until combined and heat just until boiling. Remove from heat.
Turn blender back on MEDIUM and remove the circular disk from the blender lid and very slowly pour in the hot chocolate. (It is essential that your hot chocolate be very hot in order for the final product to be the right consistency and texture.) Blend for a minute or so until mixture is smooth and fairly free of visible bits of chocolate.
Divide the mixture among ramekins or serving dishes. Place in the refrigerator uncovered for at least 3 to 4 hours or overnight to set.
Garnish with sweetened Winder Farms whipped cream and pieces of Sweet’s Orange Sticks.
Utah’s Own Products Used
Stephens Gourmet Cocoa Mix, Milk Chocolate Flavor
Redmond Real Salt
Winder Farms Heavy Cream
Sweet’s Orange Sticks