Chocolate Creme Brulee | Chocolate Pots de Creme

Hello, welcome to:
Flavors of Spain;
In the Southwest.

On this occasion I want to show you how to make the classic chocolate Pot de crème! You could also call it a chocolate Crème brûlée or Cream and egg custard.

This is what you need:

4 ea. Large yolks
2 cups Heavy whipping cream
1 cups Milk
¾ cups White Sugar
1 cup Semi-Sweet chocolate (use good quality chocolate)
¼ tsp. Sweet smoked pimenton de La Vera
1 ea. Pinch of kosher salt

Bring heavy cream and milk to a simmer then turn off the heat
Add chocolate, wait two minutes and whisk until well combined
Separate 4 yolks into a bowl
Add pimenton, sugar and pinch of salt and whisk until smooth
Temper eggs by pouring chocolate mixture a little bit at a time
Mix until well combined
Strain the mixture through a fine sieve
Pour into ramekins
Bake in a lukewarm water bath at 350°F for 30 to 35 minutes
When ramekins are not hot, remove from pan
Refrigerate for at least 3 hour preferably overnight
Garnish with whipped cream, raspberry and peppermint leaf
If you enjoy spicy food, double the dose of pimenton
Enjoy!

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