Chocolate-Chile Cream Pots

Prep Time
Cook Time
Ready In

Recipe: #43118

July 07, 2024

"Original recipe from Hell's Backbone Grill in Utah's Zion National Park and Arches National Park. Re-printed in Bon Appetit (July 2005). This needs to refrigerate overnight (not in prep times)."

Original is 6 servings


  • Serving Size: 1 (377.9 g)
  • Calories 1102.1
  • Total Fat - 87 g
  • Saturated Fat - 34.8 g
  • Cholesterol - 2707.4 mg
  • Sodium - 736.6 mg
  • Total Carbohydrate - 28.6 g
  • Dietary Fiber - 0 g
  • Sugars - 12.7 g
  • Protein - 48.5 g
  • Calcium - 388.3 mg
  • Iron - 7.4 mg
  • Vitamin C - 1.4 mg
  • Thiamin - 0.7 mg

Step by Step Method

Step 1

In a saucepan over high heat, add the cream and half and half and bring to a simmer.

Step 2

Stir in chiles and then remove from heat; cover and let steep for 30 minutes; strain into a bowl, pressing on the chiles and then discard solids.

Step 3

Return strained mixture to saucepan whisking in the salt and 1/8 teaspoon cayenne and bring to a boil over high heat.

Step 4

In a bowl, whisk the yolks, sugar and honey and then gradually whisk in the hot cream mixture and then return mixture to the saucepan.

Step 5

Reduce heat to medium low and cook stirring until thickened (mixture leaves path on back of wooden spoon -- this takes about 5 minutes). Remove from heat.

Step 6

Whisk in all the chocolate and the vanilla, whisking until chocolate melts.

Step 7

Divide mixture among 6 custard cups; cover and refrigerate overnight.

Step 8

Top each custard with whipped cream and sprinkle with cayenne if desired.


No special items needed.

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