Mexican Chocolate Pots de Crème

FROM SUNSET (myrecipes.com)

(makes 6 servings)

1cup heavy whipping cream
1cup whole milk
1tsp espresso powder
1tsp ground cinnamon
1/4tsp cayenne pepper
2tbsps coffee liqueur (such as Kahlúa)
6oz finely chopped high-quality bittersweet chocolate
6 large egg yolks
2tbsps superfine sugar
Directions:

1. Preheat oven to 300°F.

2. In a small saucepan over medium-low heat, bring cream, milk, espresso powder, & spices to a gentle simmer; cook 10 min.

3. Increase heat to medium &bring mixture to a boil, then remove from heat & stir in coffee liqueur.
4. Put chocolate in a heat-proof bowl & pour hot cream over it. Let stand 1min, then stir until smooth.
5. In a separate bowl, whisk together egg yolks & sugar.

6. Slowly drizzle yolk mixture into chocolate mixture, whisking constantly.

7. Pour mixture through a fine-mesh sieve into a bowl & let cool at room temperature 15min.
8. Meanwhile, in a kettle or small pot, bring about 4 ups water to a simmer. Arrange a dish towel in the bottom of a 9- by 13-in. baking pan. Set ramekins on top of towel (this helps keep them in place), then fill each ramekin with custard. Pour simmering water into pan so that it comes halfway up sides of ramekins.

9. Set pan in oven and bake pots de crème until their edges are set but their centers are still wobbly, about 25min; do not overbake.

10.Transfer ramekins to a cooling rack & let cool at room temperature for 30min, then chill in refrigerator until fully set, about 3 hours.

Nutritional Information (per servings)
Calories: 391 (71% from fat)
Protein: 6.9g
Fat: 31g (sat 17)
Carbohydrate: 25g
Fiber: 0.7g
Sodium: 42mg
Cholesterol: 273mg

http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1575596