This Valentine’s Day, show someone you care with this elegant spiced pots de crème recipe with whipped cream. They’re made ahead so you can spend less time in the kitchen and more time having a romantic dinner.
Pot de crème is a classic, elegant French dessert that is somewhere between a pudding and a custard. This version literally and figuratively spices up the traditional chocolate flavor with chili powder and cinnamon. But don't worry – although the pot de crème recipe calls for a generous amount of chili powder, this dish is spiced, not spicy.
Straight out of the oven, pots de crème have the texture of pudding. If you allow them to cool in the refrigerator, then they firm up. You can decide which texture suits you and how patient you can be! Pair the pots de crème with cool whipped cream to cut the rich chocolate.
Spiced pots de crème recipe
- 4 ounces dark chocolate, chopped
- 1-1/2 cups heavy cream
- 1-1/2 cups whole milk
- 1 egg
- 5 egg yolks
- 1 tablespoon sugar
- Pinch of salt
- 1 teaspoon chili powder
- 1/2 teaspoon cinnamon
- Preheat the oven to 325 degrees F.
- Put the chocolate in a heatproof bowl. Bring 1/2 cup of the heavy cream just to a boil. Pour over the chocolate and allow to sit for one minute. Gently stir with a rubber spatula until combined and smooth. Set aside.
- Combine the milk and remaining one cup cream in a small pot and bring to a boil.
- Meanwhile, whisk the eggs, yolks, sugar and salt until well combined and slightly thickened. While whisking, drizzle in a small amount of the hot cream mixture to temper the eggs. Slowly pour in the remaining liquid while whisking.
- Slowly whisk the egg mixture into the chocolate mixture until fully incorporated. Stir in the chili powder and cinnamon.
- Pour the custard into six ramekins, pots de crème cups or other small oven-safe vessels.
- Transfer the ramekins to a roasting or baking pan. Pour in hot water until it comes halfway up the sides of the ramekins.
- Cover tightly with plastic wrap or aluminum foil, poke two holes in opposite corners and carefully put in the oven. Bake for 30 to 40 minutes or until the tops are slightly darkened and the pudding jiggles lightly when shaken.
- Carefully remove the pan from the oven. Allow to cool, still covered in plastic wrap and in the water bath, for at least 10 minutes. Uncover, remove from the pan, and allow to cool to room temperature. Pots de crème can either be served now or refrigerated for later.
- Serve with whipped cream.
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