This recipe was inspired by a combination of one of Julia Child’s Pots de Créme recipes and the Hell’s Backbone Grill recipe for Chocolate Chile Cream Pots featured in the book With a Measure of Grace by Lavinia SpaldingIf you are ever passing through Boulder, Utah, you MUST stop and eat a meal at Hell’s Backbone Grill. It’s amazing.

Mexican Pots de Créme

Serves 8-10

Ingredients for the Pots de Créme:

  • 8 oz high quality chocolate, 70-80%
  • 2 cups pasture-raised organic heavy cream or coconut milk
  • 4 large egg yolks, pasture-raised organic
  • 1 ½ teaspoons vanilla
  • ½ teaspoon red chili powder
  • ½ teaspoon cinnamon
Directions for the Pots de Créme:
  1. Whip egg yolks in blender until pale yellow. Set aside.
  2. Stirring constantly, heat heavy cream (or coconut milk) in a medium saucepan over medium heat. Stirring constantly, bring the cream to a simmer and add the chocolate. Whisk until all the chocolate is melted and the mixture is consistent. Remove from heat.
  3. Add vanilla, chili powder and cinnamon. Stir.
  4. Return chocolate mixture to stove and heat until just simmering.
  5. With the blender turned on, gradually pour hot chocolate mixture into egg yolks and blend until the mixture starts to thicken.
  6. Pour into ramekins or serving dish of choice.
  7. Refrigerate for 3-4 hours before serving.
  8. Top with whipped coconut cream or whipped cream and Toasted Candied Pine Nuts.

Toasted Candied Pine Nuts

You need to be extremely vigilant when you toast nuts in the oven. There is a very narrow range between not toasted enough and burned and every oven will be different. Once you get the timing right, write it down so you’ll remember for next time!
Ingredients for Toasted Candied Pine Nuts:
  • ½ cup pine nuts
  • 1 teaspoon honey
  • 1 tablespoon butter
  • ½ teaspoon chili powder
  • ½ teaspoon cinnamon

Directions for Toasted Candied Pine Nuts:

  1. Preheat oven to 350 degrees.
  2. Melt butter. Add honey, chili powder, and cinnamon. Stir.
  3. Mix pine nuts with butter mixture.
  4. Spread over sheet pan.
  5. Bake for 3 minutes. Stir nuts. The nuts should be lightly browned.
  6. Place back in oven for 2-5 minutes more if necessary.
  7. Set aside to cool.



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One Response to Mexican Pots de Créme with Toasted Candied Pine Nuts

  1. larkin says:

    All I can say to this is….YES.

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