Mexican Chocolate Pots de Crème

3.0
(3)

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

Mexican Chocolate Pots de Crème
Prep Time:
25 mins
Bake Time:
25 mins
Cool Time:
60 mins
Total Time:
110 mins
Servings:
8
Yield:
8 pot de crèmes

Ingredients

  • 2 cup whipping cream

  • 3 ounce milk chocolate, chopped

  • ¼ teaspoon ground cinnamon

  • 5 egg yolks

  • ¼ cup sugar

  • 1 teaspoon vanilla

  • ¼ teaspoon salt

  • teaspoon almond extract

  • Unsweetened cocoa powder (optional)

Directions

  1. Preheat oven to 325°F. In a medium heavy saucepan cook and stir 1/3 cup of the cream and the chocolate over low heat until chocolate is melted. Remove from heat. Gradually whisk in remaining 1 2/3 cups cream and the cinnamon.

  2. In a large bowl whisk together next five ingredients (through almond extract). Gradually whisk in chocolate mixture. Pour into eight 4-ounce ramekins.

  3. Place ramekins in a 13x9-inch baking pan; place pan on oven rack. Pour enough boiling water into baking pan to reach halfway up sides of ramekins.

  4. Bake 25 minutes or until centers appear set when gently shaken. Remove ramekins from water. Cool on a wire rack 1 hour. If desired, sprinkle with cocoa powder and/or additional cinnamon.

To Make Ahead

Cover cooled pots de crème and chill up to 6 hours. Before serving, let stand at room temperature 30 minutes.

Nutrition Facts (per serving)

324 Calories
28g Fat
15g Carbs
4g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 324
% Daily Value *
Total Fat 28g 36%
Saturated Fat 17g 85%
Cholesterol 216mg 72%
Sodium 109mg 5%
Total Carbohydrate 15g 5%
Total Sugars 12g
Protein 4g
Vitamin C 0.6mg 3%
Calcium 70.7mg 5%
Iron 0.5mg 3%
Potassium 97mg 2%
Folate, total 20.2mcg
Vitamin B-12 0.4mcg
Vitamin B-6 0.1mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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