Mexican Chocolate Pots de Creme

A dash of cinnamon takes this single-serving chocolate dessert recipe on a trip to Mexico.

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  • Makes: 8 servings
  • Prep: 25 mins
  • Bake: 25 mins 325°F
  • Cool: 1 hr

Mexican Chocolate Pots de Creme

Directions

  1. Preheat oven to 325 degrees F. In a medium heavy saucepan heat and stir 1/3 cup of the whipping cream and the chocolate over low heat until chocolate is melted. Remove from heat. Gradually whisk in the remaining 1 2/3 cups whipping cream and the the cinnamon.
  2. In a large bowl whisk together egg yolks, sugar, vanilla, almond extract, and salt. Gradually whisk the cream mixture into the egg yolk mixture. Pour into eight 4-ounce ramekins.
  3. Place ramekins in a 13x9x2-inch baking pan or 3-quart rectangular baking dish. Place pan on oven rack. Pour enough boiling water into the baking pan to reach halfway up the sides of the ramekins.
  4. Bake about 25 minutes or until centers appear set when gently shaken. Carefully remove ramekins from water. Cool for 1 hour on a wire rack before serving. If desired, sprinkle with additional ground cinnamon.

From the Test Kitchen

To Make Ahead:

Cover cooled pots de creme. Store in the refrigerator for up to 6 hours. Before serving, let stand at room temperature for 30 minutes.

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Nutrition Facts (Mexican Chocolate Pots de Creme)

  • Per serving:
  • 324 kcal ,
  • 28 g fat
  • (17 g sat. fat ,
  • 1 g polyunsaturated fat ,
  • 8 g monounsaturated fat ),
  • 216 mg chol. ,
  • 109 mg sodium ,
  • 15 g carb. ,
  • 0 g fiber ,
  • 12 g sugar ,
  • 4 g pro.
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