Pots de Crème with Chocolate, Chile and Espresso

Name: Pots de Crème with Chocolate, Chile and Espresso
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 6
Cuisine: Global
Ingredients: 2 dried ancho chiles—stemmed, seeded and coarsely chopped; 128 grams bittersweet chocolate, finely chopped; 6 larges egg yolks; 1 teaspoon instant espresso powder; 532 milliliters light cream or half-and-half; 6 servings Lightly sweetened whipped cream and dulce de leche, for serving; 1 pinch Pinch of salt; 2 Tbsps sugar; 2 teaspoons pure vanilla extract; 6 servings Boiling water

You can never have too many side dish recipes, so give Pots de Crème with Chocolate, Chile and Espresso a try. This recipe covers 15% of your daily requirements of vitamins and minerals. Watching your figure? This gluten free recipe has 551 calories, 8g of protein, and 47g of fat per serving. This recipe serves 6. Head to the store and pick up sugar, instant espresso powder, lightly whipped cream and dulce de leche, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 2 hours.

Instructions

Preheat the oven to 32

Equipment you will use

Oven

In a small saucepan, bring the cream to a simmer.

Ingredients you will need

Cream

Equipment you will use

Sauce Pan

Add the chiles, cover and set aside to steep for 45 minutes. Strain the cream into a bowl and discard the chiles.

Ingredients you will need

Chili Pepper

Cream

Equipment you will use

Bowl

In a medium saucepan, combine the chocolate and 1/2 cup of the strained cream and cook over low heat, stirring, until the chocolate is melted.

Ingredients you will need

Chocolate

Cream

Equipment you will use

Sauce Pan

Whisk in the sugar and salt. Stir the remaining strained cream into the saucepan. Gently warm the chocolate cream over low heat.

Ingredients you will need

Chocolate

Cream

Sugar

Salt

Equipment you will use

Sauce Pan

Whisk

In a medium bowl, using an electric mixer, beat the egg yolks until slightly thickened. At low speed, beat in one-fourth of the warm chocolate cream along with the vanilla and espresso powder. Return the mixture to the chocolate cream in the saucepan and cook over low heat for 3 minutes, stirring constantly.

Ingredients you will need

Instant Espresso

Chocolate

Egg Yolk

Vanilla

Cream

Equipment you will use

Hand Mixer

Sauce Pan

Bowl

Set six 4-ounce ramekins in a baking pan and divide the custard among them. Fill the pan with enough boiling water to reach halfway up the sides of the ramekins. Cover the pan with foil and poke several holes in the top.

Ingredients you will need

Custard