Mexican Chocolate-Chili Pot de Crème with Cinnamon-Spiced Strawberries

Allergens

None

Ingredients

• For the Chocolate
• Chili Pot de Crème:
• 1/2 cup unsweetened cocoa powder
• 1/2 cup granulated sugar
• 1/4 teaspoon ground cayenne pepper
• 1/4 teaspoon salt
• 3 large eggs
• 1/4 cup heavy cream
• 2 cups whole milk
• 1 teaspoon pure vanilla extract For the Cinnamon
• Spiced Strawberries:
• 1 pound fresh strawberries, hulled and halved
• 1 tablespoon granulated sugar
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon grated lime zest
• Pinch of salt

Instructions

1. For the Chocolate Chili Pot de Crème:
2. Preheat oven to 325°F (160°C).
3. In a medium bowl, whisk together cocoa powder, sugar, ground cayenne pepper, and salt until well combined.
4. In another bowl, whisk together eggs, heavy cream, milk, and vanilla extract. Gradually add the dry ingredients to the wet ingredients, whisking until smooth.
5. Divide the mixture evenly among two 6 ounce ramekins or heatproof cups. Place the ramekins in a larger baking dish, and fill the dish with hot water to come halfway up the sides of the ramekins.
6. Bake for 35 40 minutes, or until the custards are set around the edges but still slightly jiggly in the center. Remove from the water bath and let cool completely. Cover and refrigerate for at least 2 hours or overnight. For the Cinnamon Spiced Strawberries:
7. In a medium bowl, gently toss together strawberries, sugar, cinnamon, lime zest, and a pinch of salt until well combined. Allow to macerate for about 15 minutes before serving.

Chef’s Insight

The heat from the cayenne pepper in the chocolate pot de crème mellows as it bakes, resulting in a gently spiced and deliciously rich dessert.

Notes

Feel free to adjust the amount of cayenne pepper in the chocolate custard to suit your spice preference.