My F&W
quick save (...)
Mayan Chocolate Pudding
© Fredrika Stjärne

Mayan Chocolate Pudding

  • ACTIVE: 30 MIN
  • TOTAL TIME: 1 HR 15 MIN plus 4 hr chilling
  • SERVINGS: 12

This simple chocolate pot de crème is spiced with cinnamon and allspice. A touch of ground habanero chiles that were dried over an open fire gives it a slightly smoky flavor. If dried habanero is not available, cayenne is a good alternative.

  1. 2 cups heavy cream
  2. 2 cups whole milk
  3. 12 ounces bittersweet chocolate, finely chopped
  4. 1/4 teaspoon ground cinnamon
  5. 1/4 teaspoon kosher salt
  6. 1/8 teaspoon ground habanero pepper or cayenne pepper
  7. 1/8 teaspoon ground allspice
  8. 12 large egg yolks
  9. 1/2 cup sugar
  10. Sweetened whipped cream, for serving
  1. Preheat the oven to 325°. In a medium saucepan, combine the heavy cream with the milk and bring to a boil over moderate heat. Remove from the heat and whisk in the chocolate until melted, then whisk in the cinnamon, salt, habanero and allspice.
  2. In a large bowl, whisk the egg yolks with the sugar until pale, about 2 minutes. Gradually whisk in the hot chocolate mixture until smooth. Ladle the custard into twelve 5-ounce ramekins.
  3. Set the ramekins in a large roasting pan or two deep baking pans and transfer to the middle of the oven. Fill the roasting pan or baking pans with enough boiling water to reach halfway up the sides of the ramekins. Bake for about 40 minutes, until the puddings are set but still slightly wobbly in the center. Using tongs, transfer the ramekins to a baking sheet and refrigerate until chilled, at least 4 hours. Top the puddings with whipped cream and serve.
Make Ahead The puddings can be refrigerated for up to 2 days.


Average Rating



Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    You might also like
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.

    Congratulations to Mei Lin, winner of Top Chef Season 12.

    Join celebrity chefs, renowned winemakers and epicurean insiders at the culinary world's most spectacular weekend, the FOOD & WINE Classic in Aspen, June 19-21.