Recipes Mayan Chocolate Pudding 5.0 (5,361) Add your rating & review 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. Slideshow: More Delicious Pudding Recipes By Food & Wine Updated on June 1, 2017 Print Rate It Share Share Tweet Pin Email Photo: © Fredrika Stjärne Active Time: 30 mins Total Time: 1 hrs 15 mins Yield: 12 Ingredients 2 cups heavy cream 2 cups whole milk 12 ounces bittersweet chocolate, finely chopped 1/4 teaspoon ground cinnamon 1/4 teaspoon kosher salt 1/8 teaspoon ground habanero pepper or cayenne pepper 1/8 teaspoon ground allspice 12 large egg yolks 1/2 cup sugar Sweetened whipped cream, for serving Directions 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. 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. 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. Rate it Print