Mexican Chocolate Pots De Crme Rezept

Indulge in this intensely rich and decadent Mexican Chocolate Pots de Crème, a recipe straight from the legendary Cafe Annie in Houston! Created by renowned chef Robert del Grande, this dessert is a chocoholic's dream come true. Silky smooth chocolate custard infused with warming cinnamon, this make-ahead recipe is perfect for impressing guests or treating yourself. Prepare to be amazed by its velvety texture and irresistible flavor!

Vorbereitung 30 Min.

Kochzeit 55 Min.

Kalorien 151.3 kcal

Eiweiß 9g

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Zutaten für Mexican Chocolate Pots De Crme

2 cups whole milk
Light Brown Sugar
2 cinnamon sticks
4 large egg yolks
1/2 cup granulated sugar
Pure Vanilla Extract
Bittersweet Chocolate
Lightly Sweetened Whipped Cream
Ground Cinnamon

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Zubereitung von Mexican Chocolate Pots De Crme

In a medium saucepan, combine 2 cups whole milk, 1/2 cup packed light brown sugar, and 2 cinnamon sticks. Bring to a gentle simmer over medium heat.
Remove from heat, cover, and let the milk infuse with cinnamon for 20 minutes.
In a large bowl, whisk together 4 large egg yolks and 1/2 cup granulated sugar until pale and slightly thickened.
Whisk in 6 ounces of finely chopped bittersweet chocolate until completely smooth and glossy (about 1 minute).
Remove cinnamon sticks from the infused milk and discard.
Gradually whisk the warm milk into the chocolate mixture, ensuring a smooth and creamy consistency.
Strain the custard through a fine-mesh sieve into a clean bowl to remove any lumps.
Refrigerate the custard for at least 4 hours, or preferably overnight, to allow flavors to meld and chill completely.
Preheat oven to 300°F (150°C).
Place a kitchen towel in the bottom of a large roasting pan (this provides cushioning and prevents cracking).
Arrange ten 4-ounce ramekins or espresso cups in the roasting pan.
Stir the chilled chocolate custard until smooth, then divide evenly among the ramekins.
Carefully pour hot water into the roasting pan until it reaches halfway up the sides of the ramekins (creating a water bath).
Cover the roasting pan with aluminum foil and bake for 35-40 minutes, or until the custards are set around the edges but still slightly jiggly in the center.
Carefully remove the ramekins from the water bath and let cool to room temperature.
Refrigerate for at least 3 hours to fully chill.
Garnish each pot de crème with a dollop of whipped cream and a sprinkle of cinnamon before serving.

Nutrition Information (Approximate per serving)

Sodium

1 g

Sugar

55g

Fat

15g

Carbs

Recipe Categories (Choose a category and find related recipes!)

Sweets & Sides Desserts The Americas American Mexican Vegetarian Gluten Free Fall Recipes Holiday Recipes Baking

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Häufig gestellte Fragen

Wie lange dauert die Zubereitung von Mexican Chocolate Pots De Crme?

Mexican Chocolate Pots De Crme dauert insgesamt etwa 85 Minuten – ungefähr 30 Minuten Vorbereitung und 55 Minuten Kochzeit.

Wie viele Kalorien hat Mexican Chocolate Pots De Crme?

Mexican Chocolate Pots De Crme hat etwa 151.3 Kalorien pro Portion, mit ungefähr 9 g Eiweiß, 5 g Kohlenhydraten und 10 g Fett.

Welche Zutaten brauche ich für Mexican Chocolate Pots De Crme?

Die wichtigsten Zutaten für Mexican Chocolate Pots De Crme sind Milk, Light Brown Sugar, Cinnamon Sticks, Egg Yolks, Granulated Sugar, Pure Vanilla Extract. Die vollständige Liste mit Mengenangaben findest du oben.