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Mexican Chocolate Custard Pots

Yazzy
Print Recipe
Cook Time 20 minutes
Course Dessert
Cuisine Fusion, Mexican
Servings 6

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.

Notes

You can prepare the Mexican Chocolate Custard Pots three days in advance and refrigerate until ready to serve.