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Pots de Creme with Chili, Caramel, and Chocolate

 

POTS de CREME

Chili, Caramel & Chocolate custard cream

This is an outstanding French dessert with a hint of Southwest flavor.  The first taste is of CARAMEL, CHOCOLATE is next, then at the very last, the little "zing” of the chili powder.  A great make-ahead dish.

 

1/3 cup sugar                                        1 tablespoon vanilla extract

1 drop lemon juice                                 4-ounces semi-sweet chocolate (or dark chocolate)

1/4 cup water                                        1/4 teaspoon Chimayo ground chile pepper (source below)

1 ½ cups + ½ cup heavy cream           1 ½ teaspoons rum or brandy (optional)

6 egg yolks                                          1 ½ teaspoons confectioners’ sugar (for whipped cream)

 

1.  In a medium saucepan combine 1/8 cup of water, lemon juice, and the sugar.Cook over medium heat until a golden brown caramel color. Remove from heat and carefully add the remaining 1/8 cup of water, dissolving the caramel; set aside.

 

2.  Scald 1 ½ cups of heavy cream in saucepan. Add caramel to heavy cream and allow to cool slightly. In another saucepan, beat the egg yolks until thick and creamy. Slowly add the scalded cream and cook, stirring constantly with a wooden spoon until it coats the back of the spoon. Do not boil. Remove from the heat and add the vanilla; set aside.

 

3.  In the meantime, melt the chocolate over a double boiler (use may use the microwave, using 20 seconds at a time) until the chocolate is completely melted and smooth; add the Chimayo pepper and mix well. Whisk the custard into the melted chocolate. Strain the custard into ramekins or Pots de Crème molds. Cool to room temperature, cover with plastic wrap and chill.

 

To FINISH:

Whip the remaining ½ cup cream until almost stiff; add the confectioner’s sugar and beat until mixed well.  If using, add the Brandy or rum; mix well.  Fit a pastry bag with a star tube, fill with the beaten cream and pipe a rosette on each custard.    If desired, dust with confectioner’s sugar or cocoa.

 


SOURCE: Chimayo Chili PowderSanta Fe School of Cooking and Market

116 West San Francisco Street

Santa Fe, New Mexico, 87501

www.santafeschoolofcooking.com    Or toll free number: 800-982-4688

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