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Chile-Chocolate Pots de Crème

Chile-Chocolate Pots de Crème

Chile-Chocolate Pots de Crème combines creamy texture with the subtle heat of red chile and aromatic dark chocolate for an exhilarating taste experience.

Chile-Chocolate Pots de Crème

Print This Recipe Total time Yield 4Published

You may leave out the chile and cinnamon if you prefer plain chocolate. It will not affect the outcome.

Chile-Chocolate Pots de Crème

Ingredients

  • 3/4 cup heavy cream
  • ½ vanilla bean (halved lengthwise)
  • 2–3 dried arbol chiles (see note)
  • 1 (3‑inch) piece cinnamon stick (see note)
  • 4 ½ ounce dark chocolate (70% cocoa)
  • 6 ounce whole milk
  • 2 large egg yolks
  • 1 tablespoon powdered sugar
  • hot tap water (as needed)

Directions

Pour the cream into a small saucepan. Using the tip of a small knife, scrape the seeds of the halved vanilla bean into the cream. Add scraped vanilla bean half, arbol chiles, and cinnamon stick to the mixture. Set the pan over medium-low heat; warm the mixture until bubbles begin to form at the edge of the pan, but do not let it come to a boil. Remove from heat, cover and let infuse for at least 40 minutes.

Set the oven rack in the center position and preheat the oven to 275 degrees F.

Meanwhile, roughly chop the chocolate. Melt the chocolate and milk together in a small saucepan set over low heat. Remove from heat, whisk the mixture together; set aside to cool somewhat.

In a medium bowl, beat the egg yolks and confectioners sugar. Add a big dollop of the cooled chocolate mixture and stir to combine. Add half of the cream mixture; stir to combine. Add the rest of the chocolate mixture and the rest of the cream mixture; stir to combine.

Pass the mixture through a fine mesh sieve into a 2‑cup pitcher, you should have about 1 ½‑cups. Divide the mixture evenly between four 3 to 4‑ounce ramekins. Discard the solids in the sieve.

Place the ramekins in a small, shallow baking dish, just large enough to hold the ramekins without touching. Fill the dish with enough hot water to come halfway up the sides. Carefully move the dish to the heated oven. Bake until the top darkens, the bubbles set some, but the center still jiggles; about 50 minutes. remove the dish from the oven and allow the ramekins to cool in the water. Once they come to room temperature, cover and chill at least 4 hours and up to overnight. Bring back to room temperature before serving.