Chocolate Chile Pots De Creme Recipe

Name: Chocolate Chile Pots De Creme
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 ¾ cups whipping cream; ¾ cup half-and-half; 2 dried New Mexico chiles, stemmed, cut lengthwise into 4 strips, rinsed; ⅛ teaspoon salt; ⅛ teaspoon scant cayenne pepper; 6 large egg yolks; ¼ cup sugar; 1 tablespoon honey; 9 ounces bittersweet chocolate or 9 ounces semisweet chocolate, chopped; 1 ounce unsweetened chocolate, chopped; 1 teaspoon vanilla extract; sweetened whipped cream; cayenne pepper

Servings: persons

1 ¾ cups whipping cream
¾ cup half-and-half
2 dried New Mexico chiles, stemmed, cut lengthwise into 4 strips, rinsed
⅛ teaspoon salt
⅛ teaspoon scant cayenne pepper
6 large egg yolks
¼ cup sugar
1 tablespoon honey
9 ounces bittersweet chocolate or 9 ounces semisweet chocolate, chopped
1 ounce unsweetened chocolate, chopped
1 teaspoon vanilla extract
sweetened whipped cream
cayenne pepper

1
Bring cream and half and half to simmer in a heavy large saucepan over high heat.
2
Add chiles and remove form heat.
3
Cover and let steep 30 minutes.
4
Strain into a large bowl, pressing on the chiles to release some chile solids then solids left in strainer.
5
Return the strained mixture to the saucepan.
6
Whisk in salt and scant 1/8 teaspoon cayenne; bring to boil.
7
Whisk yolks, sugar and honey in a medium bowl.
8
Gradually whisk in hot cream mixture.
9
Return custard to saucepan.
10
Reduce heat to medium-low; stir until mixture leaves path on back of wooden spoon when the finger is drawn across, about 5 minutes (do not boil).
11
Remove form heat.
12
Add both chocolates and vanilla; whisk until chocolate is melted.
13
Divide mixture among 6 3/4 cup pot de creme cups or ramekins.
14
Cover and refrigerate overnight.
15
Top each with whipped cream and sprinkle lightly with cayenne.

1024

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 ¾ cups whipping cream, ¾ cup half-and-half, 2 dried New Mexico chiles, stemmed, cut lengthwise into 4 strips, rinsed, ⅛ teaspoon salt, and more.

Yes, Chocolate Chile Pots De Creme falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chocolate Chile Pots De Creme

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions