Important Update: Calorie Count will be shutting down on March 15th. Please click here to read the announcement. Data export is available.

Mexican Chocolate Pots De Creme Recipe

Looking for an easy Mexican Chocolate Pots de Creme recipe? Learn how to make Mexican Chocolate Pots de Creme using healthy ingredients.


Submitted by bu11wink1e

Makes 10 servings



Chocolate creme brule without the carmalized sugar on top.

Recipe Ingredients for Mexican Chocolate Pots de Creme

3 cup Milk, Fluid, 3.25% Milkfat
9 large Egg, Yolk
0.33 cup Sugars, Granulated
1.5 tsp Vanilla Extract
513 grams Baking Chocolate Bittersweet Squares
16 teaspoon Sugar

Recipe Directions for Mexican Chocolate Pots de Creme

  1. 3 cups milk

  2. 1/3 cup piloncillo or light brown sugar (packed)

  3. 2 cinnamon sticks, cracked

  4. 9 large egg yolks

  5. 1/3 cup granulated sugar

  6. 1 1/2 teaspoons pure vanilla extract

  7. 1 pound plus 2 ounces Mexican chocolate such as Ibarra or bittersweet chocolate, melted and cooled (see Note)

  8. Lightly sweetened whipped cream and ground cinnamon, for serving

  9. In a medium saucepan, combine the milk, brown sugar and cinnamon sticks and bring just to a boil. Remove from the heat, then cover the saucepan and let the milk infuse for 20 minutes.

  10. In a large bowl, whisk the egg yolks with the granulated sugar and

  11. vanilla until pale. Whisk in the melted chocolate until smooth and glossy, about 1 minute; the mixture will be quite thick. Remove the cinnamon sticks from the warm milk and discard. Gradually add the milk to the chocolate, whisking constantly, until smooth and creamy. Strain the custard through a fine sieve and refrigerate until well chilled, at least 4 hours or overnight.

  12. Preheat the oven to 300°. Place a kitchen towel in the bottom of a large roasting pan. Arrange ten 4-ounce ramekins or espresso cups in the roasting pan. Stir the chocolate custard until smooth, then divide it among the ramekins. Pour enough hot water into the roasting pan to reach halfway up the sides of the ramekins.

  13. Cover the roasting pan with foil and bake the custards for 35 to 40 minutes, or until just set around the edges but still slightly jiggly in the centers. Carefully remove the ramekins from the water bath and let cool to room temperature. Refrigerate until chilled, at least 3 hours. Garnish each pot de crème with a small dollop of whipped cream and a little sprinkle of cinnamon.

  14. Note

  15. The best and fastest way to melt chocolate is in the microwave oven. Chop the chocolate and then melt it in a microwave-safe bowl on high power for about 3 minutes, stirring after each minute. Alternatively, melt the chocolate in the top of a double boiler over barely simmering water, stirring frequently.

Categories

Chocolate, Dessert, Vegetarian

Nutrition Facts
Serving Size 153.4g
Amount Per Serving
Calories
433
Calories from Fat
253
% Daily Value*
Total Fat
28.1g
43%
Saturated Fat
15.4g
77%
Trans Fat
0.0g
Cholesterol
196mg
65%
Sodium
37mg
2%
Potassium
122mg
3%
Total Carbohydrates
42.2g
14%
Dietary Fiber
3.6g
14%
Sugars
31.5g
Protein
4.8g
Vitamin A 6% Vitamin C 0%
Calcium 10% Iron 24%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
88% confidence
D-
  Good points
  • Very low in sodium
  •   Bad points
  • High in saturated fat
  • High in cholesterol
  • High in sugar
  • Contains alcohol
  • Join Calorie Count - It's Easy and Free!
    CREATE FREE ACCOUNT
    Advertisement