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Prep 30 mins
Cook 0 mins
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.
- 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
- 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.
- 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.
- Top each with whipped cream and sprinkle lightly with cayenne.