Hot Chocolate Pots de Créme
Robert Del Grande, Café Annie
Yield: 8 small custards
2 cups milk
1 cinnamon stick
2 tbsp. Mexican brown sugar
6 oz. (1 cup) Hawaiian Vintage Chocolate
1 tsp. vanilla extract
6 egg yolks
1/3 cup sugar
- Bring the
milk to a boil. Remove the pot from the stove. Add the cinnamon
stick and the Mexican brown sugar; cover the pot and allow the
mixture to steep for 20 minutes.
- Add the
chocolate and the vanilla and stir until the chocolate has melted
and the mixture is completely smooth.
whisk together the egg yolks and sugar. Slowly whisk in the
hot chocolate mixture. Place the custard mixture over an ice
bath and whisk until cool. Strain the custard mix through a
chinois (a fine mesh strainer) and place in the refrigerator
- Stir the
custard mix (it will have thickened slightly overnight) and
pour it into espresso cups. Place the cups in a baking dish
and add hot water to the baking dish to come halfway up the
sides of the espresso cups. Tightly cover the top of the baking
dish with foil.
- Bake at
300(F) until the custards are set when shaken gently - start
checking after 20-25 minutes. Remove from the water, cool and
store in the refrigerator.
Top with softly whipped sweetened cream and dust lightly with
cinnamon and cocoa.
with an assortment of Mexican inspired cookies - Mexican Wedding
Cookies, Cannelitas - and candied orange zest.
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