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SPICED MEXICAN CHOCOLATE POTS DE CRÈME

1 qt. heavy cream Serves 6 - 8, 4 oz. ramekins
¼ cup brown sugar In a medium saucepot, bring cream to a simmer at
1 tsp. vanilla extract 180 degrees. Stir in chocolate chips until completely
Pinch salt incorporated. Add all the spices/salt.
Pinch cayenne Slowly temper the cream mixture into egg yolks, add
2 tsp. ground cinnamon slowly to be careful not to curdle the egg yolks.

¼ tsp. ground ginger
Once all the ingredients are together, add the mixture
¼ tsp. allspice back to the pot, using a spatula continuously stirring
8 oz. chocolate chips to ensure the mix doesn’t stick or burn. When you
8 egg yolk reach a custard state, remove from heat and strain
through a fine mesh strainer.

Dulce de Leche: Portion into desired ramekins (6 oz ramekins are the
1 can sweet condensed milk best). Place in a water bath and bake at 300°F for
20-30 minutes until slight giggle. Remove from heat
and let cool.
Vanilla Whip Cream:
2 cups whipping cream Dulce de Leche:
½ cup powdered sugar Remove paper from can of condensed milk. Place in Sous vide bath at 185°F for twelve hours.
2 tsp. vanilla extract Once cooked, remove from water bath and portion over chilled pot de crème.

Vanilla Whip Cream:
Place all ingredients either in a KitchenAid mixer with a whisk attachment or a bowl using a hand
whisk. Whisk until whip cream consistency and portion over chilled pot de crème.

Courtesy of Chef Anthony Felan, Fat Calf Brasserie

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800-551-8682 | VisitShreveportBossier.org
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