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
  • PrepN/A |
  • TotalN/A |
  • ServesN/A



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

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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