Mexican Chocolate Pot De Creme Recipe
Whipped Cream, Salted Peanuts
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Ingredients
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Main Ingredients
Method
Preparation Instructions
- 1
Melt the Chocolate
In a medium heatproof bowl, combine the bittersweet chocolate and set it over a saucepan of simmering water. Stir until melted and smooth, then remove from heat.
- 2
Prepare the Custard Mixture
In a separate bowl, whisk together the eggs, granulated sugar, ground cinnamon, cayenne pepper, and a pinch of salt until well combined. Gradually whisk in the heavy cream and whole milk.
- 3
Combine and Cook
Pour the egg mixture into the melted chocolate, whisking constantly until fully combined. Return the mixture to low heat and stir until it thickens slightly, about 5 minutes. Do not let it boil.
- 4
Strain and Cool
Strain the mixture through a fine-mesh sieve into a bowl to remove any lumps. Allow it to cool to room temperature, then cover and refrigerate for at least 4 hours or until set.
- 5
Serve
Once set, spoon the pot de crème into serving dishes. Top with whipped cream and sprinkle with salted peanuts before serving.