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Chili Pepper Chocolate Pot de Crème Recipe Video
|Dark chocolate||7 Ounce (at least 60% cocoa)|
|Whole milk||1 1⁄2 Cup (24 tbs)|
|Heavy cream||1⁄2 Cup (8 tbs)|
|Egg yolks||5 Medium|
|Sugar||1⁄3 Cup (5.33 tbs)|
|Chili pepper||1⁄4 Teaspoon (or another spice of your choice, e.g. ground cinnamon or cardamom)|
|To fill baking tray|
|Boiling water||4 Cup (64 tbs) (or more)|
Calories 548 Calories from Fat 304
% Daily Value*
Total Fat 34 g52.4%
Saturated Fat 19.5 g97.3%
Trans Fat 0.1 g
Cholesterol 284.9 mg95%
Sodium 142.2 mg5.9%
Total Carbohydrates 53 g17.8%
Dietary Fiber 3.5 g13.9%
Sugars 45 g
Protein 9 g17.5%
Vitamin A 16.5% Vitamin C 1.6%
Calcium 17.5% Iron 25.2%
*Based on a 2000 Calorie diet
1. Preheat your oven to 350 degrees F.
2. In a sauce pan mix whole milk and heavy cream. Cook on medium heat for a few minutes then add hot chili pepper.
3. Cook the mixture until it becomes hot but do not boil it. Remove it from the heat when bubbles begin to form on the surface.
4. Meanwhile in a bowl, beat egg yolks, salt, and sugar until you get a white mixture.
5. Pour a little bit of the hot milk and cream over the egg yolk mixture. Whisk the egg yolks while doing so (This step is to temper the egg yolks, which means to raise their temperature without cooking them).
6. Once the liquid and egg yolks are mixed, pour the entire milk and cream and keep whisking until all the ingredients are combined.
7. Clean the saucepan and strain the yolk-milk mixture while pouring it back into it.
8. Cook on medium heat for only 3-5 minutes until the mixture is a little bit thicker, while stirring constantly. Make sure not to overcook it.
9. Take the chocolate in a bowl, pour a little of the hot cream mixture over it and mix until the chocolate melts. Add the remaining cream mixture to the chocolate. Mix well.
10. Using a hand mixer or blender, blend the chocolate cream until it becomes smooth. Later, use a wooden spoon or whisk to gently stir the chocolate cream to get rid of all the bubbles created during the mixing.
11. Place 4 ramekins (which are these small ceramic pots) into a baking pan. Using a ladle, pour some of the chocolate mixture into the pots.
12. Place the baking pan in the hot oven and pour boiling water in the baking pan until the water reaches half of the height of the ramequins. Bake for 25 minutes.
13. Remove them from the baking pan, let them cool down a bit on your kitchen counter, then place them in the fridge for at least 2 hours.
14. Serve the ramekins directly, garnished with a little cream.
Glass cups or something cuter like mini milk bottles can also be used for serving the pot de crème.