Ingredients for 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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How to Make 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
5g
