Mexican Chocolate Custard

Step 1: Cream Base ... Add the milk, cream, and a cinnamon stick (if you want, I do) to a medium size pot and bring to (medium heat). You don't want it to boil, it should take 3-4 minutes - you want it just under a boil. Once the cream is warm, you can remove the cinnamon stick. Remove the pot from the heat for a few minutes while you add the egg mixture.

Step 2: Eggs ... Add the eggs to a small bowl and beat them until well combined. Slowly add 1/2 cup of the warm cream base, a few spoons at a time, into the eggs whisking continuously. Too fast, and you will end up with scrambled eggs - go slowly. Once you have tempered those eggs, you can add them back to the cream base. Then, return the pot to the heat.

Step 3: Custard ... Continue to cook the base on medium heat until the custard begins to thicken, about 2-3 minutes, whisking often. You want the custard warm and slightly thickened. Again, you don't want it to boil.

Step 4: Chocolate ... Remove from the heat and add both chocolates a little at a time mixing it in. Also add a pinch of chipotle or cayenne pepper. Stir to combine; then, let the heat of the custard melt the chocolate for 30 seconds to a minute before you mix it again. At that point, the chocolate should be completely melted.

Step 5: Finish ... Now many people strain this mixture through a fine mesh colander or sieve ... I don't. If you strain it, you do get a silky smooth texture. That is completely up to you. I don't. Just my preference.

Step 6: Custard ... Let it cool a couple of minutes; then pour the custard into 4-8 individual serving dishes, parfait dishes, wine glasses, or ramekins - have fun and be creative. It is just custard or fancy pudding - you can use any type of dish you like. Cool, then cover with plastic wrap and refrigerate at least 6 hours.

Step 7: Serve ... You can serve it as is, or serve with any of your favorite garnishes. I love whipped cream - a must for me. Then, toasted coconut is my favorite; but, cinnamon, chocolate shavings, cocoa powder, and toasted sunflower seeds are all good as well. ENJOY! A great make ahead dessert.