Mexican Chocolate Pot De Creme

Steps

• 1

  Whisk sugar, salt and yolks until sugar is dissolved and mixture lightens.

  
• 2

  Heat milk and cream until it is steaming, but be careful it doesn't boil over. Put the chocolate and spices in a large bowl and place it over the milk and cream so the chocolate warms and begins to melt. It doesn't need to fully melt.

  
• 3

  Pour the hot cream into the egg mixture, whisking constantly. Strain this mixture with a fine mesh strainer into the chocolate and whisk until the chocolate is fully melted.

  
• 4

  Ladle into 3/4 cup baking cups. Place the cups into a baking dish and fill the dish with water about half way up the cups. Cover with foil and bake at 375°F for about a half hour. The center of the cups should still be jiggily when you shake it, but it will firm up the rest of the way in the fridge.

  
• 5

  Refrigerate for at least an hour before serving.
• 6

  Top with whipped cream.