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1
Preheat the broiler. Arrange the bacon on a Silpat-lined baking sheet. Drizzle with 2 tablespoons of the maple syrup. Broil, flipping once, until crispy and browned. Be careful not to burn. Remove from the broiler and allow to cool. Put in a container and refrigerate until ready to use.
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2
Put the heavy cream and remaining 1 tablespoon maple syrup in a bowl. Whisk vigorously until thickened to your liking (my electric whisk made very quick work of this).
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3
Preheat the oven to 325F. Put the chocolate in a heatproof bowl. Bring 1/2 cup of the heavy cream just to a boil. Pour over the chocolate and allow to sit for 1 minute. Gently stir with a rubber spatula until combined and smooth. Set aside.
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4
Combine the milk and remaining 1 cup cream in a small pot and bring to a boil.
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5
Meanwhile, whisk the eggs, yolks, sugar, and salt until well combined and slightly thickened. While whisking, drizzle in a small amount of the hot cream mixture to temper the eggs. Slowly pour in the remaining liquid while whisking.
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6
Slowly whisk the egg mixture into the chocolate mixture until fully incorporated. Stir in the chile powder and cinnamon.
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7
Pour the custard into 6 to 8 ramekins, pots de creme cups, or other small oven-safe vessels. Transfer the ramekins to a roasting or baking pan. Pour in hot water until it comes halfway up the sides of the ramekins. Cover tightly with plastic wrap, poke two holes in opposite corners, and carefully put in the oven.
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8
Bake for 30 to 40 minutes, or until the tops are slightly darkened and the pudding jiggles lightly when shaken.
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9
Carefully remove the pan from the oven. Allow to cool, still covered in plastic wrap and in the water bath, for at least 10 minutes. Uncover, remove from the pan, and allow to cool to room temperature. Pots de creme can either be served now or refrigerated for later.
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10
To serve, spoon a dollop of maple whipped cream in the center of the pots de creme. Sprinkle with crumbled maple candied bacon. Garnish with sea salt, if desired. Bon appetit!
