Recipe

Mexican Chocolate Pots De Crème Recipe

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Ingredients

Directions

Step #1 In a medium saucepan, mix the milk, brown sugar & cinnamon sticks & bring just to a boil.
Step #2 Remove from the heat, then cover the saucepan & let the milk infuse for 20 mins.
Step #3 In a large bowl, whisk the egg yolks with the granulated sugar & vanilla until pale.
Step #4 Whisk in the melted chocolate until smooth & glossy, about 1 min; the mixture will be quite thick.
Step #5 Remove the cinnamon sticks from the warm milk & discard.
Step #6 Gradually add the milk to the chocolate, whisking constantly, until smooth & creamy.
Step #7 Strain the custard through a fine sieve & put in the fridge until well chilled, at least 4 hrs or overnight.
Step #8 Preheat the oven to 300°.
Step #9 Place a kitchen towel in the bottom of a large roasting pan.
Step #10 Arrange ten 4-oz ramekins or espresso c in the roasting pan.
Step #11 Stir the chocolate custard until smooth, then divide it among the ramekins.
Step #12 Pour enough hot water into the roasting pan to reach halfway up the sides of the ramekins.
Step #13 Cover up the roasting pan with foil wrap & bake the custards for 35 to 40 mins, or until just set around the edges but still slightly jiggly in the centers.
Step #14 Carefully remove the ramekins from the water bath & let cool to about room temp.
Step #15 Refrigerate until chilled, at least 3 hrs.
Step #16 Garnish each pot de crème with a small dollop of whipped cream & a little sprinkle of cinnamon.
Enjoy the Mexican Chocolate Pots De Crème recipe

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