Spice-Infused Chocolate Pots de Crème

Name: Spice-Infused Chocolate Pots de Crème
Yield: 12 servings, 82 g each servings

This redo of a classic dessert features dark chocolate and Philly Cream Cheese, with a spicy surprise of black pepper and ancho chile.

servings

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Ingredients

7/8 cups Sugar, divided

1-1/2 cups Warm milk

9 each Egg yolks, beaten

2 cups Ancho chile pepper powder

1 cups Finely ground black pepper

1-1/2 cups Vanilla

Preparation Steps

Caramelize
3/4 of the sugar until dark amber in color, brushing sides of pot with a pastry brush dipped in cold water to avoid forming sugar crystals. Add milk and cream cheese; bring to boil. Stir until combined.
Blend
Remaining sugar, egg yolks and spices in separate bowl. Temper egg yolk mixture gradually into milk mixture; heat 30 seconds. Strain mixture through sieve.
Add
Chocolate and vanilla; stir until combined. Pour 3 oz. (85 mL) into each of 24 (4-oz. [125-mL]) buttered ramekins or (into each of 12 ramekins for trial recipe), 1/4 inch from the top. Place in water bath.
Bake
In 325ºF (160ºC) standard oven 20 min. or until just barely set. Cool in water 20 min. Remove ramekins from water; refrigerate until cold.

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