1 3/4 cups whipping cream
3/4 cup half and half
2 dried New Mexico chiles, stemmed, cut lengthwise into 4 strips, rinsed
1/8 teaspoon salt
1/8 teaspoon (scant) cayenne pepper
6 large egg yolks
1/4 cup sugar
1 tablespoon honey
9 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped **See note
1 ounce unsweetened chocolate, chopped
1 teaspoon vanilla extract
Sweetened whipped cream
Cayenne pepper
**Note: We found that this amount of chocolate makes a very thick, heavy dessert and not "creamy" as the authors describe. We suggest you cut back the chocolate to a total of 5 ounces total (4 oz bittersweet and 1 oz unsweetened) for a creamier, less "solid" pot de creme.
Bring cream and half and half to simmer in a heavy large saucepan over high heat. Add chiles; remove form heat. Cover and let steep 30 minutes. Strain into a large bowl, pressing on the chiles to release some chile solids; discard solids in strainer.
Return the strained mixture to the saucepan. Whisk in salt and scant 1/8 teaspoon cayenne; bring to boil. Whisk yolks, sugar and honey in a medium bowl. Gradually whisk in hot cream mixture. Return custard to saucepan. Reduce heat to medium-low; stir until mixture leaves path on back of wooden spoon when the finger is drawn across, about 5 minutes (do not boil). Remove form heat. Add both chocolates and vanilla; whisk until chocolate is melted. Divide mixture among 6 3/4 cup pot de creme cups or ramekins. Cover and refrigerate overnight.
Top each with whipped cream and sprinkle lightly with cayenne.
Posted: 7/6/2009 10:09:19 AM