Perched upon the upper shelf in my kitchen are four of these little pots de creme cups.
To be honest, I am not entirely sure how they got there.
Years ago, as I sat in my mother’s kitchen sifting through her pots and pans, dishes and silverware, they somehow ended up in the “keep” pile. I just couldn’t quite bring myself to wrap them in newspaper and place them in the box destined for the Salvation Army. Maybe it was the cute little tops that came with them or maybe it was because my first introduction to “pots de creme” came in one of these little pots. But for whatever reason, they were in the “keep” pile and subsequently took up residence in my kitchen cabinet. Over the years they have made appearances on my table, holding rich soups, dessert mousses and of course their raison d’ entre – pots de creme.
Lately, I’ve been working on some menus for late spring/early summer and have been stuck on the “dessert” category. I needed a dessert to round out a menu featuring latin/mediterranean flavors and somehow my usual fruit based concoctions weren’t cutting it. But I just couldn’t quite decide on what would – until I opened that cabinet. Reaching in for some olive oil my eyes hit upon these little pots de creme.
Ha! Problem solved. I knew exactly what “dessert” was going to be.
Mexican Chocolate Pots de Creme. Perfect!
And here is the finished menu!!
Margarita Granita with Spicy Shrimp
Roasted Potatoes with Smoked Paprika
Sauted Zucchini, peppers and onions
Mexican Chocolate Pots de Creme
Mexican Chocolate Pots de Creme
Adapted from Food and Wine
Despite their small size, these little desserts pack quite a chocolate punch – you might be tempted to increase the size of these desserts but don’t – they are incredibly rich!!! These can be made up to three days ahead and stored in the refrigerator. Let them warm up a bit before serving so remove from the refrigerator about 15 minutes before serving. After they have chilled, cover with plastic wrap if not serving immediately.
- 1 1/2 cups whole milk
- 1/2 cup heavy cream
- 6 large egg yolks
- 2 disks mexican chocolate (such as Ibarra), finely chopped
- 6 oz. bittersweet chocolate, finely chopped
- 1/2 cup Unsweetened whipped cream
- 1/2 tsp. ground cinnamon
Directions:
- Combine the milk and the heavy cream in a medium saucepan and bring to a simmer over medium high heat.
- In a small bowl, add the egg yolks and beat until combined. Slowly whisk in the heated milk/cream mixture.
- Transfer the egg yolk/ milk mixture back into the saucepan and cook over medium heat, whisking constantly, for about 2 minutes or until the mixture is slightly thickened.
- Reduce the heat to low and the chopped chocolate . Stir until chocolate is completely melted. Pour mixture through a fine sieve into a large measuring cup. Divide the mixture between 6 small pots or small bowls. Refrigerate until mixture is thoroughly chilled – at least 6 hours or overnight.
- Place a small dollop of unsweetened whipped cream on each pot/bowl. Dust with cinnamon. Serve.
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{ 34 comments… read them below or add one }
Nancy your pots of creme looking amazing…both the recipe and the food styling/photography. Just beautiful! I’d love to dig right in!
Hi Averie!!
Thank you!! Like you, I am still working hard on the food styling/photography angle!!!
They are lovely little cups – and the dessert is just as lovely!
Thanks Kristen!!!
OMG your photos are so BEAUTIFUL – and love pot au creme – thanks for sharing
Aww… Lucy (blushing!!)
Your comment truly made my day/week since your photos are drop dead gorgeous!!
Love all this chocolate – extra large portion for me please
xo
Hey Marla!!
You definitely could handle a larger portion!!!
These look heavenly!
Hi Maria!!
Thank you! Hope all is well with you and the little pea!!!
Oh, Nancy! I am beyond excited about this post and recipe! Pot de creme is actually becoming one of my all-time favorite desserts, so this came at the perfect time. Thanks for sharing (and love the photos!)!
Hi Emily!!! Definitely a classic dessert and so ridiculously easy to make. So glad that you liked the photo!!
“Mmm…need pots de creme now,” she said all Homer Simpson-like but meant it.
I know exactly how Homer feels sometimes… scary!!
Love how you staged these! I am certain this will be in heaven, just gotta be.
Hi Judy!!
Thank you!! I played around with this for a bit before I finally came up with something I was satisfied with – still working on that styling angle!! I do hope this is in heaven – no guilt over the calories then!!!
Looks good Nancy! I have some Ibarra sitting in my pantry right now. I might just have to make these
Thanks Brandon – they are really good and just the thing when you want that punch of chocolate!
Ok, wow. Those look amazing. I wouldn’t mind one right now… followed by a Tuesday afternoon nap!
I’m with you – definitely need a nap after one of these!!
My first foray into making something I thought ‘fancy’ was, let’s just say…a LOT of years ago and it was Pots de Creme. I think I was in college, had a working knowledge of French and thought I was oh so sophisticated making something with a French name.
You said it…they pack a powerful punch and are still such a favorite of mine. My daughter asked once, ‘Aren’t they just pudding?’ No, dear this is not ‘just’ anything and I love the cinnamon touch. I’m with you…perfect.
I remember when my mom made these for the first time – I thought the same thing – that they were OH so elegant!!! It’s funny, my younger son does not like Mexican chocolate but he loved these – the cinnamon is there but it’s not overpowering – would be great with a little coffee and kahlua!!
I am glad those little pots ended up in the ‘to keep’ pile… These are so elegant and am sure the chocolate is to die for!
I am glad I kept them too – and these definitely hit the spot when you want something that is ALL about the chocolate!
Yes, you brought out the big guns for this menu, so glad you did – a fruit dessert would pale in comparison! But now I’m craving chocolate
Well, as they say, “sometimes a girl has gotta do what a girl’s gotta do”!!!
They are lovely cups, the delicate handles are so pretty. I love an intense hit of chocolate and these sound like they would do the trick.
Definitely a hit of chocolate – but fortunately not too sweet!!
Your cups are so pretty, and you’ve thought a perfect dessert for your menu! The cinnamon dusted on top looks delicious.
Thanks Lisa!!! These pots de creme are very rich but REALLY good!!
Nancy, these look amazing. I love all things chocolate and cinnamon — and Ibarra is one of my favorite things!
Me too… in my humble opinion it is an underappreciated chocolate!!!
Hi, just found this through Yummly and printed it out, I WILL be making it! Can’t wait to dive through the rest of your site.
One question first though, the “Mexican Chocolate Disks”… do I need to order these special, can they be found in the grocery store (I live in a pretty metropolitan area of Southern California), or can I just use extra “other” chocolate (and if so, do you know how much?)…? THANK YOU!!
Hi Trish!! So glad you stopped by the Table!! If you live in Southern California you shouldn’t have any trouble finding the mexican chocolate at all!! I have seen it in many major supermarkets – typically in with all of the hispanic foods. There are two brands that I have used – Ibarra and Nestle. The Ibarra package is very distinctive- it is a six sided yellow box with red!! If for some reason your grocery store doesn’t have it, any of the hispanic grocery stores will have it. If you can’t find it, just use 6 oz. of semi sweet chocolate plus 3 tsp. of cinnamon!! I hope you enjoy the pots de creme!!