Recipe by NcMysteryShopper
This wonderfully rich Mexican dessert for bonafide Chocoholics was created by Robert Del Grande, the chef at Cafe Annie, one of the best restaurant in Houston and co-owner of the excellent Cafe Express. The custard must be refrigerated for at least 4 hours and after the dessert is cooked it must refrigerate for at least three hours. MAKE AHEAD: The pots de crème can be covered with plastic and refrigerated for up to 2 days. NOTES: 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.
Top Review by evelyn/athens
Yup, this is wickedly-good stuff. The cinnamon had a very pronounced flavour which I really liked mixed with the chocolate. Reading previous reviewers' comments about how rich this dessert was prompted me to use 2% milk and it was sensationally-good. Now to find a Mexican recipe to use my egg whites! (I scaled down to half)
- 3 cups milk
- 1⁄3 cup light brown sugar (packed)
- 2 cinnamon sticks, cracked
- 9 large egg yolks
- 1⁄3 cup granulated sugar
- 1 1⁄2 teaspoons pure vanilla extract
- 1 lb bittersweet chocolate, melted and cooled (see Note)
- 2 ounces bittersweet chocolate, melted and cooled (see Note)
- lightly sweetened whipped cream, for serving
- ground cinnamon, for serving
Directions See How It's Made
- 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.
- In a large bowl, whisk the egg yolks with the granulated sugar and 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.
- 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.
- 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.