“While many pot de creme recipes are cooked in a "water bath" in the oven this recipe is all done on the stove top. It is a great recipe to use those pot de creme cups that you prefer not to place in the oven. From Hell's Backbone Grill, Utah. Overnight refrigeration needed.”
READY IN:
30mins
SERVES:
6
YIELD:
3/4 cup
UNITS:
US

Ingredients Nutrition

Directions

  1. Bring cream and half and half to simmer in a heavy large saucepan over high heat. Add chiles and remove form heat. Cover and let steep 30 minutes. Strain into a large bowl, pressing on the chiles to release some chile solids then solids left in strainer.
  2. Return the strained mixture to the saucepan. Whisk in salt and scant 1/8 teaspoon cayenne; bring to boil. Whisk yolks, sugar and honey in a medium bowl. Gradually whisk in hot cream mixture. Return custard to saucepan. Reduce heat to medium-low; stir until mixture leaves path on back of wooden spoon when the finger is drawn across, about 5 minutes (do not boil). Remove form heat. Add both chocolates and vanilla; whisk until chocolate is melted. Divide mixture among 6 3/4 cup pot de creme cups or ramekins. Cover and refrigerate overnight.
  3. Top each with whipped cream and sprinkle lightly with cayenne.

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