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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
¼ tsp. allspice Once all the ingredients are together, add the mixture
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:
1 can sweet condensed milk Portion into desired ramekins (6 oz ramekins are the 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: Dulce de Leche:
2 cups whipping cream Remove paper from can of condensed milk. Place in Sous vide bath at 185°F for twelve hours.
½ cup powdered sugar Once cooked, remove from water bath and portion over chilled pot de crème.
2 tsp. vanilla extract
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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