Spice-Infused Chocolate Pots de Creme

1. 1

   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.

2. 2

   Add milk and cream cheese; bring to boil.

3. 3

   Stir until combined.

4. 4

   Blend remaining sugar, egg yolks and spices in separate bowl.

5. 5

   Temper egg yolk mixture gradually into milk mixture; heat 30 seconds.

6. 6

   Strain mixture through sieve.

7. 7

   Add chocolate and vanilla; stir until combined.

8. 8

   Pour 3 oz.

9. 9

   (85 mL) into each of 24 (4-oz.

10. 10

    [125-mL]) buttered ramekins or (into each of 12 ramekins for trial recipe), 1/4 inch from the top.

11. 11

    Place in water bath.

12. 12

    Bake in 325 degrees F (160 degrees C) standard oven 20 min.

13. 13

    or until just barely set.

14. 14

    Cool in water 20 min.

15. 15

    Remove ramekins from water; refrigerate until cold.

* Per serving · 4 servings · Values may vary.