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Chocolate Chile Pots de Creme

 
Chocolate Chile Pots de Creme
chocolate chile pots de creme

Chocolate Chile Pots de Creme recipe. While many pot de creme recipes are cooked in a "water bath" in the oven this recipe is all done on the stove top. It is a great recipe to use those pot de creme cups that you prefer not to place in the oven.

Recipe By: Hell's Backbone Grill, Utah
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Ingredients

Instructions

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.

Additional Notes

**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.

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