Mexican Chocolat Pot De Crème Recipe

1. Preheat and prepare

Preheat oven to 325°F (160°C). Arrange six 6-ounce ramekins (or similar small jars) in a snug-sided roasting pan or baking dish that will hold them with room for hot water to surround them.

2. Warm milk and cream with spices

In a medium saucepan, combine the whole milk, heavy cream, ground cinnamon, ancho chile powder, and cayenne pepper. Warm over medium heat just until small bubbles appear around the edges and steam rises (do not boil), stirring to dissolve the spices, about 4–6 minutes.

3. Bloom chocolate

Place the chopped bittersweet chocolate in a heatproof bowl. Pour about one-quarter cup of the warm spiced milk mixture over the chocolate and let sit 1 minute to melt, then whisk until smooth and glossy.

4. Temper eggs

In a separate bowl, whisk together the egg yolks, granulated sugar, and light brown sugar until pale and slightly thickened, about 1–2 minutes. Slowly drizzle about 1/2 cup of the warm spiced milk into the yolks in a thin stream, whisking constantly to temper the eggs and avoid curdling.

5. Combine custard

Pour the tempered yolk mixture into the remaining warm spiced milk in the saucepan, stirring to combine. Return the pan briefly to low heat and cook, stirring constantly with a wooden spoon or heatproof spatula, until the mixture slightly thickens and coats the back of the spoon (do not boil), about 2–3 minutes. Remove from heat.

6. Finish chocolate custard

Whisk the melted chocolate into the warm custard until smooth. Add the unsalted butter, pure vanilla extract, and fine sea salt; stir until the butter is fully incorporated and the custard is uniform. Taste and adjust seasoning — add a pinch more cayenne if you prefer more heat.

7. Strain and portion

For an extra-silky texture, strain the custard through a fine-mesh sieve into a heatproof measuring cup or bowl. Divide the mixture evenly among the prepared ramekins (six 6-ounce portions).

8. Bake in a water bath

Place the roasting pan with the filled ramekins in the oven. Carefully pour hot (not boiling) water into the pan until it reaches about halfway up the sides of the ramekins. Bake until the custards are set around the edges but still slightly wobbly in the center, about 30–35 minutes.

9. Cool

Remove the ramekins from the water bath and let cool to room temperature on a rack for 30–45 minutes. Then refrigerate uncovered for at least 2 hours and up to 48 hours to fully set and develop flavor.

10. Shortly before serving, dust each pot de crème lightly with unsweetened cocoa powder using a fine-mesh sieve. Spoon or pipe a dollop of whipped cream on each if using.

11. Top with shaved chocolate or chocolate curls and finish with a light sprinkle of flaky sea salt to contrast the chocolate and highlight the Mexican spices.

12. Serve chilled. Leftovers can be covered and refrigerated for up to 3 days.