Mexican Hot Chocolate Pots de Créme

Recipe by: Chef 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 pistoles
1 tsp. vanilla extract
6 egg yolks
1/3 cup sugar

  1. 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.
  2. Add the chocolate and the vanilla and stir until the chocolate has melted and the mixture is completely smooth.
  3. Meanwhile, 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 overnight.
  4. 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.
  5. 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.

To serve: Top with softly whipped sweetened cream and dust lightly with cinnamon and cocoa.

Accompany with an assortment of Mexican inspired cookies - Mexican Wedding Cookies, Cannelitas - and candied orange zest.

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