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

Source: Better Homes and Gardens
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 325°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.

    Advertisement
Instructions Checklist
  • 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.

Instructions Checklist
Instructions Checklist
Instructions Checklist
  • 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.

Instructions Checklist
  • 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.

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.

Nutrition Facts

324 calories; total fat 28g; saturated fat 17g; polyunsaturated fat 1g; monounsaturated fat 8g; cholesterol 216mg; sodium 109mg; potassium 97mg; carbohydrates 15g; fiberg; sugar 12g; protein 4g; trans fatty acidg; vitamin a 1020IU; vitamin c 1mg; thiaminmg; riboflavinmg; niacin equivalentsmg; vitamin b6mg; folate 20mcg; vitamin b12mcg; calcium 71mg; iron 1mg.

Reviews