Satsuma Pot-de-Crème

Chris Lusk

Café Adelaide and the Swizzle Stick Bar at the Loews New Orleans Hotel New Orleans

To make these unique pots-de-crème, Chris Lusk combines satsuma oranges with Calpico, a sweet, milky beverage that's popular in Japan. The citrus and drink can be found at Japanese markets. Calpico is sold in both concentrated and diluted forms. If you buy the concentrate, thin it with water before proceeding with the recipe.


  • 3 cups plain Calpico
  • 1 cup heavy cream
  • 2 satsuma oranges, juiced and strained, plus 1 satsuma, segmented, for garnish
  • 1 cup sugar, divided
  • 2 tablespoons Cointreau
  • 1/2 vanilla bean, split and scraped
  • 6 eggs


Preheat the oven to 225ºF.

Combine the Calpico, cream, satsuma juice, 1/2 cup sugar, Cointreau, and vanilla bean seeds and pod in heavy saucepan. Bring to a simmer over medium heat.

Whisk the eggs and remaining sugar in a bowl. Slowly pour the cream mixture into the egg mixture, whisking constantly. Return the sauce pan to the stove over low heat and stir constantly until the mixture coats the back of a spoon, about 4 to 5 minutes. Strain the mixture and let cool.

Pour into eight 6-ounce ramekins. Set the ramekins in a 9 x 13-inch baking pan. Add enough water to the baking dish so that it comes halfway up the sides of the ramekins. Bake in the oven until the custard is just set and jiggles when gently shaken, about 45 minutes. Remove and let cool. To serve, garnish each dish with a satsuma segment.


8 servings