RECIPE

Mexican Chocolate Pots de Crème

  • ACTIVE:
  • TOTAL TIME: 20 MIN Plus chilling
  • SERVINGS: 6

Mexican chocolate, which is flavored with ingredients like cinnamon, almonds and vanilla, lends a distinct flavor to Stephanie Prida's rich custard. Look for it at Mexican markets and specialty-food stores.

slideshow 
More Desserts from F&W Editors

  • ACTIVE:
  • TOTAL TIME: 20 MIN
  • OTHER TIME:
  • SERVINGS: 6
  • MAKE-AHEAD
  • VEGETARIAN

Ingredients

  • Ingredients
    1. 1 1/2 cups whole milk
    2. 1/2 cup heavy cream
    3. 6 large egg yolks
    4. 6 ounces Mexican chocolate, preferably Ibarra, finely chopped
    5. 6 ounces bittersweet chocolate, finely chopped, plus shavings for garnish
    6. Unsweetened whipped cream, for serving

Directions

  1. In a medium saucepan, combine the whole milk with the heavy cream and bring to a simmer over moderately high heat.
  2. In a small bowl, beat the egg yolks until combined. Slowly whisk in 1/2 cup of the hot milk, then transfer the mixture to the saucepan. Cook the custard over moderate heat, whisking constantly, until it is slightly thickened, about 2 minutes. Immediately add the finely chopped Mexican and bittersweet chocolate and remove the saucepan from the heat. Stir until the chocolate is completely melted, then strain the mixture through a fine sieve into a large glass measuring cup or bowl. Pour the chocolate mixture into 6 small bowls and refrigerate until the pots de crème are chilled, at least 6 hours or overnight. Serve the pots de crème with unsweetened whipped cream and chocolate shavings.

Make Ahead

The pots de crème can be refrigerated for up to 3 days.