A few notes about making pots de crème: be careful to cool the scalded milk a bit so it doesn’t curdle the egg yolks. Yes, I did that the first time around! Second, since this doesn’t bake, the taste of this dessert comes strongly from the chocolate you use. A good bittersweet is essential; I like Ghirardelli. As for the spiced chocolate, I like Lindt’s Chili dark chocolate. If you can find Ibarra chocolate, though, use it by all means instead of the chili-infused chocolate and nix the added vanilla and cinnamon. Finally, play with the whipped cream’s flavoring if you like; I sweetened it lightly with powdered sugar and splashed in vanilla extract, but you can add cinnamon, vanilla beans, or even pepper itself if you want.
1 - cup semisweet chocolate morsels
1 - cup whipping cream
1/2 - cup half-and-half
2 - egg yolks
- Combine first 3 ingredients in a heavy saucepan; cook low heat, stirring constantly, until chocolate melts.
- Beat egg yolks until thick and pale. Gradually stir about one-fourth of hot mixture into yolks; add to remaining hot mixture, stirring constantly.
- Cook over low heat, stirring constantly, 2 minutes or until mixture thickens slightly. Spoon into individual serving containers.
- Cover custard and chill.
Yield: 4 to 6 servings