Enjoy a sweet treat that’s all about flavor. This decadent dessert combines rich chocolate with the warmth of cinnamon and a little cayenne kick for a unique Mexican-inspired twist. It’s creamy, silky smooth, and packed with bold flavors.
What is Pot De Creme?
Pot de Crème is a classic French dessert that means “pot of cream.” It’s a rich, smooth custard made from egg yolks, sugar, milk, and cream, often flavored with chocolate or vanilla. Baked gently in individual ramekins, it has a wonderfully silky texture that feels luxurious but is easy to make.
How to Make Mexican Chocolate Pot de Creme
Step #1: Place the milk, cream, vanilla, sugar, egg yolks, and salt in a medium saucepan. Place the pan over medium heat and cook for 5-6 minutes, whisking frequently, until the mixture is thick enough to coat a spatula. Cayenne Pepper – A pinch adds subtle heat. Heavy Cream – Choose fresh, high-fat cream for a silky texture. For a full list of ingredients and amounts, see the recipe card below. Orange Zest – A teaspoon of fresh zest brings a bright, citrusy balance to the spices. Almond Extract – Swap vanilla for ¼ teaspoon almond extract to add a warm, nutty flavor. Step #2: Place the chocolate, cinnamon, and cayenne in the pitcher of a large blender. Pour the warm custard mixture over the top, then put the lid on the blender and puree until very smooth. Step #3: Divide the mixture into four containers, cover with plastic wrap, and chill until set (about 2 hours). Strain the Mixture – After blending, pour the custard through a fine mesh sieve into your containers. This extra step helps catch any bits of cooked egg.
