“Cinematic Cajun Chocolate Pots de Crème: A Gluten-Free Sensation”

Allergens

Eggs, Dairy

Ingredients

• 1. 4 oz gluten
• free bittersweet chocolate, finely chopped 2. 1 cup heavy cream 3. 1 cup whole milk 4. 4 large eggs 5. 2 tbsp granulated sugar 6. 1 tsp ground cinnamon 7. 1/2 tsp ground allspice 8. 1/4 tsp ground nutmeg 9. 1/4 tsp cayenne pepper 10. 1 tsp pure vanilla extract 11. Pinch of salt

Instructions

1. Preheat your oven to 325°F (163°C).
2. In a double boiler, gently melt the chopped chocolate and set aside.
3. In a separate saucepan, combine heavy cream and whole milk, heating until just warm.
4. In a large bowl, whisk together eggs, sugar, cinnamon, allspice, nutmeg, cayenne pepper, vanilla extract, and salt.
5. Gradually pour the warmed cream and milk mixture into the egg mixture while continuously stirring.
6. Once combined, add the melted chocolate to the mixture and whisk until smooth.
7. Divide the mixture evenly among four 6 ounce ramekins or custard cups.
8. Place the ramekins in a baking dish and fill the dish with hot water to come halfway up the sides of the ramekins.
9. Bake for 40 45 minutes, or until set but still slightly jiggly in the center.
10. Remove from the oven and let them cool at room temperature before refrigerating for at least 4 hours or overnight.

Chef’s Insight

The combination of Cajun spices and chocolate creates an unexpected yet delightful flavor pairing that will impress your guests.

Notes

Feel free to adjust the spice levels to your preference. - For a gluten-free option, ensure that all ingredients are certified gluten-free.