Mexican Chocolate Pots De Crme Recette

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!

Préparation 30 min

Cuisson 55 min

Calories 151.3 kcal

Protéines 9g

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L'équipe cuisine de Forktionary

Adaptée de Food.com, puis testée et standardisée par Forktionary.

Ingrédients pour 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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Comment préparer 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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Questions fréquentes

Combien de temps faut-il pour préparer Mexican Chocolate Pots De Crme ?

Mexican Chocolate Pots De Crme prend environ 85 minutes du début à la fin — environ 30 minutes de préparation et 55 minutes de cuisson.

Combien de calories contient Mexican Chocolate Pots De Crme ?

Mexican Chocolate Pots De Crme contient environ 151.3 calories par portion, avec environ 9 g de protéines, 5 g de glucides et 10 g de lipides.

De quels ingrédients ai-je besoin pour Mexican Chocolate Pots De Crme ?

Les principaux ingrédients de Mexican Chocolate Pots De Crme sont Milk, Light Brown Sugar, Cinnamon Sticks, Egg Yolks, Granulated Sugar, Pure Vanilla Extract. Consultez la liste complète avec les quantités ci-dessus.