Mexican Chocolate Pot de Creme Recipe
This isn’t your average chocolate dessert! A dash of cinnamon and cayenne takes this Mexican Chocolate Pot de Creme to a whole new level of deliciousness.
Servings: 4
Calories: 425kcal
Ingredients
- 1/2 cup whole milk
- 3/4 cup heavy cream
- 1/4 teaspoon vanilla
- 1/4 cup sugar
- 3 large egg yolks
- Pinch of salt
- 4 ounces semi-sweet chocolate chopped (or in chips)
- 1/4 teaspoon cinnamon
- 1/8 teaspoon cayenne pepper
Instructions
- Place the milk, cream, vanilla, sugar, egg yolks, and salt in a medium saucepan. Place the pan over medium heat and cook for 5-6 minutes, whisking frequently, until the mixture is thick enough to coat a spatula.
- Place the chocolate, cinnamon, and cayenne in the pitcher of a large blender. Pour the warm custard mixture over the top, then put the lid on the blender and puree until very smooth.
- Divide the mixture into four containers, cover with plastic wrap, and chill until set (about 2 hours).
Notes
To store Mexican chocolate pots, cover each container tightly with plastic wrap or foil and refrigerate for up to 3 days. It’s best served cold.
Nutrition
Serving: 1serving | Calories: 425kcal | Carbohydrates: 31g | Protein: 6g | Fat: 31g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.02g | Cholesterol: 193mg | Sodium: 33mg | Potassium: 265mg | Fiber: 2g | Sugar: 26g | Vitamin A: 930IU | Vitamin C: 0.3mg | Calcium: 102mg | Iron: 2mg
