Chocolate-Chile Cream Pots

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.