Chocolate-Chile Cream Pots
"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
Ingredients
Nutritional
- 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.
Tips
No special items needed.
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