Chocolate Chile Pots De Crème |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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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. From Hell's Backbone Grill, Utah. Overnight refrigeration needed. Ingredients:
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 chocolate or 9 ounces semisweet chocolate, chopped |
1 ounce unsweetened chocolate, chopped |
1 teaspoon vanilla extract |
sweetened whipped cream |
cayenne pepper |
Directions:
1. Bring cream and half and half to simmer in a heavy large saucepan over high heat. Add chiles and remove form heat. Cover and let steep 30 minutes. Strain into a large bowl, pressing on the chiles to release some chile solids then solids left in strainer.
2. 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.
3. Top each with whipped cream and sprinkle lightly with cayenne.
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