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.

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Yields: 6 Total Time: 0 hours 20 mins

Ingredients 1 1/2 c. whole milk 1/2 c. heavy cream 6 large egg yolks 6 oz. Mexican chocolate, preferably Ibarra 6 oz. bittersweet chocolate Unsweetened whipped cream This ingredient shopping module is created and maintained by a third party, and imported onto this page. You may be able to find more information about this and similar content on their web site. Directions In a medium saucepan, combine the whole milk with the heavy cream and bring to a simmer over moderately high heat. 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.

Quentin Bacon

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