Mexican Chocolate Pots de Crème

[charisstoma]

Mexican Chocolate Pots de Crème
http://www.foodandwine.com/recipes/mexican-chocolate-pots-de-creme

Mexican chocolate, which is flavored with ingredients like cinnamon, almonds and vanilla, lends a distinct flavor to Stephanie Prida's rich custard. Look for it at Mexican markets and specialty-food stores.

Total Time: 20 min plus chilling
SERVINGS: 6

Ingredients:
1 1/2 cups whole milk
1/2 cup heavy cream
6 large egg yolks
6 ounces Mexican chocolate, preferably Ibarra, finely chopped
6 ounces bittersweet chocolate, finely chopped, plus shavings for garnish
Unsweetened whipped cream, for serving

Directions:
In a medium saucepan, combine the whole milk with the heavy cream and bring to a simmer over moderately high heat.

In a small bowl, beat the egg yolks until combined. Slowly whisk in 1/2 cup of the hot milk, then transfer the mixture to the saucepan.

Cook the custard over moderate heat, whisking constantly, until it is slightly thickened, about 2 minutes.

Immediately add the finely chopped Mexican and bittersweet chocolate and remove the saucepan from the heat. Stir until the chocolate is completely melted, then strain the mixture through a fine sieve into a large glass measuring cup or bowl.

Pour the chocolate mixture into 6 small bowls and refrigerate until the pots de crème are chilled, at least 6 hours or overnight. Serve the pots de crème with unsweetened whipped cream and chocolate shavings.

MAKE AHEAD The pots de crème can be refrigerated for up to 3 days.
FROM JUDGES' CHOICE: 5-INGREDIENT DESSERTS
PUBLISHED JANUARY 2010

Comments

[frogs_of_war]

Looks beautiful and sounds delicious, but it uses three times more eggs than I'm supposed to have in a week. (which would be fine if I ate just one serving.) I'll have to content myself with the low fat chocolate pudding recipe I got free in a promotion (the sample where they try to get you to buy them all. I didn't). But I do have Ibarra Mexican chocolate...

[charisstoma.livejournal.com]

*GRINS* I could get the Ibarra probably here, TEXAS,but I was thinking regular Cook & Serve chocolate add the flavoring of cinnamon, almonds and vanilla and use regular bitter chocolate and maybe some from the candy bars that are 90% dark chocolate. Use of low fat milk too.

So you live alone and, if you make this, you have to eat it all yourself? *grins* I have a son but he's totally a vanilla ice cream person. *sad sigh* Although... did I post the Cornmeal Mush recipe here? That he'll eat almost all the pot full and I make a double batch. Heaven help me if there's leftovers put in the refrigerator and I eat them.

[frogs_of_war]

There are five of us. Six on Sunday, but I tend to save an extra serving in the back for myself and if I did that, no egg salad, scrambled eggs, or pound cake for a week.

We have a sizable Hispanic population (6+ of the fifty or so people I work with are Hispanic and a few more have Hispanic children. I realize this is nothing compared to places where the Hispanic people are the natives) so it's easy to find ingredients. My daughter and husband picked some up over the winter when she wanted Mexican Hot Chocolate.