I hope by the time you read this (I work on posts a month in advance) the lock down is over. I know that you will love making and enjoying this richly decadent and delicious, no-bake dessert: Mexican Chocolate Custard Pots, regardless.
“You had me at chocolate and no-bake”, you say. I can relate. Start the oven, use multiple bowls, wash them and all the utensils, unmold, decorate. I admit I love baking but sometimes it is a drag!
I guess it happens to all of us. Furthermore, inevitably things will burn, deflate, turn out dry or painfully undercooked to teach us important lessons in the kitchen.
On the other hand, you are probably just tired of cakes and breads but you still crave chocolate in a lighter form.
These delightful Mexican Chocolate Custard Pots are an exciting new recipe to try. They are made over the range top with very little effort. And they will be worth it!
First time using Mexican chocolate? You will discover notes of vanilla, almond and cinnamon adding to its rich flavor. I see “Mexican chocolate” recipes here in the USA all over the place. They fail to replicate the authentic flavor of those Abuelita or Ibarra disks. People seem to think that just by adding powder cinnamon to regular chocolate they will achieve the same results as when using the real deal.
By the by, Mexican chocolate makes the best hot cocoa. Pinky promise!
You can order Ibarra or Abuelita Mexican chocolate online, although the best brand is, in my opinion, Mayordomo. Also, you can buy Mexican chocolate in the Mexican/Latin American food aisles at mayor grocers or at Mexican markets.
Mexican Chocolate Custard Pots
Ingredients
- 1 1/2 cups Whole milk
- 3/4 cup Sour or Mexican cream
- 6 large egg yolks
- 2 disks Mexican chocolate, finely chopped preferably Mayordomo, but Abuelita or Ibarra OK too
- 6 oz. semi-sweet chocolate, finely chopped plus a TBSP shavings for garnish
- 1/2 cup unsweetened whipped cream for garnish
Instructions
- Combine whole milk and sour/Mexican cream in a saucepan; bring to a simmer over medium to high heat. It will look like the cream curdles or separates but that's normal.
- In a bowl beat yolks and slowly whisk in 1/2 cup of hot milk/heavy cream mixture. This is called "tempering". Empty tempered egg yolks into saucepan. Whisking constantly, cook the custard over medium heat, until it starts thickening (around 2 minutes). Add both the Mexican and bittersweet chocolates and remove saucepan from heat.
- Stir until chocolate has melted, pass the mixture through a fine sieve strainer into a large measuring bowl and then divide equally into 6 ramekins or bowls.
- Refrigerate at least 6 hours or preferably overnight.
- Serve the Mexican Chocolate Custard Pots with whipped cream and shavings or sprinkles, if you'd prefer.
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