Mexican Chocolate Pots de Crème

Name: Mexican Chocolate Pots de Crème
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Mexican
Ingredients: 170 grams finely chopped high-quality bittersweet chocolate; 0 teaspoons cayenne pepper; 2 Tbsps coffee liqueur (such as Kahlúa); 6 larges egg yolks; 1 teaspoon espresso powder; 1 teaspoon ground cinnamon; 237 milliliters heavy whipping cream; 2 Tbsps superfine sugar; 237 milliliters whole milk

Mexican Chocolate Pots de Crème is a gluten free side dish. One portion of this dish contains approximately 7g of protein, 32g of fat, and a total of 418 calories. This recipe serves 6. This recipe covers 10% of your daily requirements of vitamins and minerals. A mixture of espresso powder, milk, coffee liqueur, and a handful of other ingredients are all it takes to make this recipe so scrumptious. This recipe is typical of Mexican cuisine. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Preheat oven to 30

Equipment you will use

Oven

In a small saucepan over medium-low heat, bring cream, milk, espresso powder, and spices to a gentle simmer; cook 10 minutes. Increase heat to medium and bring mixture to a boil, then remove from heat and stir in coffee liqueur.

Ingredients you will need

Instant Espresso

Coffee Liqueur

Spices

Cream

Milk

Equipment you will use

Sauce Pan

Put chocolate in a heat-proof bowl and pour hot cream over it.

Ingredients you will need

Chocolate

Cream

Equipment you will use

Bowl

Let stand 1 minute, then stir until smooth.

In a separate bowl, whisk together egg yolks and sugar. Slowly drizzle yolk mixture into chocolate mixture, whisking constantly.

Ingredients you will need

Chocolate

Egg Yolk

Sugar

Equipment you will use

Whisk

Bowl

Pour mixture through a fine-mesh sieve into a bowl and let cool at room temperature 15 minutes.

Equipment you will use

Sieve

Bowl

Meanwhile, in a kettle or small pot, bring about 4 cups water to a simmer. Arrange a dish towel in the bottom of a 9- by 13-in. baking pan. Set ramekins on top of towel (this helps keep them in place), then fill each ramekin with custard.

Ingredients you will need

Custard

Water

Equipment you will use

Baking Pan

Kitchen Towels

Ramekin

Pot

Pour simmering water into pan so that it comes halfway up sides of ramekins. Set pan in oven and bake pots de crme until their edges are set but their centers are still wobbly, about 25 minutes; do not overbake.

Ingredients you will need

Water

Equipment you will use

Oven

Ramekin

Frying Pan

Transfer ramekins to a cooling rack and let cool at room temperature for 30 minutes, then chill in refrigerator until fully set, about 3 hours.

Equipment you will use

Wire Rack

Ramekin

Equipment

Ingredients

Servings:

170grams

finely chopped high-quality bittersweet chocolate 0teaspoons

cayenne pepper 2Tbsps

coffee liqueur (such as Kahlúa)6larges

egg yolks 1teaspoon

espresso powder 1teaspoon

ground cinnamon 237milliliters

heavy whipping cream 2Tbsps

superfine sugar 237milliliters

whole milk

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are great choices for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. You could try Cuvaison Pinot Noir. Reviewers quite like it with a 4.8 out of 5 star rating and a price of about 29 dollars per bottle.