1 1/2 cups whole milk
1/2 cup heavy cream
6 egg yolks
6 oz Mexican Chocolate,* finely chopped
6 oz bittersweet chocolate, finely chopped
1/4 tsp [Baker's Salt]
1 tsp Pure Mexican Vanilla Extract
1 tsp Pure Chocolate Extract
For the Whipped Cream:
1 cup heavy cream
2 Tbl Vanilla Bean Powder
Ceylon Cinnamon for garnish

Pots de Creme is a French dessert custard. The term also refers to the cups traditionally used to hold the dessert (we love a fun fact.) Fact is, you can use ramekins, espresso cups or even shot glasses for this chocolate goodness. We employ our signature one-two punch using two extracts in this recipe. The combo of Mexican Vanilla Extract and Pure Chocolate Extract really coax the flavors from the chocolate. A little dessert with big wow factor!


1.In a bowl, beat the egg yolks until they are lightened in color. Set aside.
2.In a saucepan, scald the milk and heavy cream - when you see bubbles forming around the edge and the liquid getting ready to simmer, you're there. Beat spoonfuls of the hot milk/cream mixture into the egg yolks very slowly in order to temper the eggs. This is bringing the eggs up to temperature slowly so that they don't scramble.
3.For the Whipped Cream, whisk together the heavy cream and Vanilla Powder until thick and creamy. Garnish the chilled Pots de Creme with the whipped cream and a dusting of Ceylon Cinnamon.
4.Switch to a wooden spoon, and cook the egg, milk/cream mixture over low heat, stirring constantly, until the mixture thickens - about two minutes.
5.Pour into Pots de Creme cups or individual serving dishes. Refrigerate for six hours or overnight.
6.*Mexican Chocolate is used to make a hot beverage. It's a combination of chocolate, coarse sugar, cinnamon, spices and sometimes nuts. It comes in scored 3 or 6 oz disks or bars that can be broken into "tablets" for making Mexican Hot Chocolate. We used Nestle's Abuelita brand.

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