Recipe

Mexican Chocolate Pots De Creme Recipe

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Ingredients

Directions

Step #1 Preheat oven to 300°F In a small saucepan over medium-low heat, bring cream, espresso powder, milk, & spices to a gentle simmer; cook 10 mins.
Step #2 Increase heat to medium & bring mixture to a boil, then remove this from heat & stir in the coffee liquer.
Step #3 Put chocolate in a heat-proof bowl & pour hot cream over it.
Step #4 Let stand 1 min, then stir until smooth.
Step #5 In a separate bowl, whisk together egg yolks & sugar.
Step #6 Slowly drizzle yolk mixture into chocolate mixture, whisking constantly.
Step #7 Pour mixture through a fine mesh sieve into a bowl & let cool at about room temp 15 mins.
Step #8 Meanwhile, in a kettle or small pot, bring about 4 c water to a simmer.
Step #9 Arrange a dish towel in the bottom of a 9-by 13-in.
Step #10 baking pan.
Step #11 Set ramekins on top of towel (this helps keep them in place), then fill each ramekin with custard.
Step #12 Pour simmering water into pan so that it comes halfway up sides of ramekins.
Step #13 Set pan in oven & bake pots de creme until their edges are set but their centers are still wobbly, about 25 mins; do not overbake.
Step #14 Transfer ramekins to a cooling rack & let cool at about room temp for 30 mins, then chill in refrigerator until fully set, about 3 hrs.
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