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Mexican chocolate pot de creme

Time 45 minutes
Yields Serves 4 to 6
Mexican chocolate pot de creme
(Ricardo DeAratanha / Los Angeles Times)

Pot de creme

1

In a medium, heavy-bottomed saucepan, combine the milk and cream and bring to a simmer over medium-high heat, then reduce the heat to medium.

2

Meanwhile, in a small bowl, beat the egg yolks to combine. Slowly whisk about one-fourth cup of the milk mixture into the eggs to temper them, then transfer the eggs to the saucepan, whisking to combine.

3

Cook the custard, stirring frequently, until it is slightly thickened. Immediately add the chopped Mexican and bittersweet chocolates to the pan. Remove the pan from heat. Stir until the chocolate is melted and incorporated into the custard.

4

Strain the mixture into a large glass measuring cup or bowl. Ladle the chocolate into small bowls. Refrigerate the custards until set and chilled, at least 6 hours but preferably overnight.

Candied pumpkin seeds

1

In a medium, nonstick pan, combine the pumpkin seeds and sugar over medium-low heat. Cook, stirring frequently with a heat-resistant spatula, until the sugar is melted and coats the pumpkin seeds. Remove from heat and spread the seeds on a greased or parchment-lined baking sheet so the seeds do not stick together as they cool.

Whipped cream and assembly

1

In a large bowl using a whisk or hand mixer, beat together the cream with the vanilla extract and sugar to form stiff peaks.

2

Serve the pots de creme with a dollop of whipped cream, a sprinkling of candied pumpkin seeds and a pinch of salt.


Noelle Carter is the former Los Angeles Times Test Kitchen director. She left in January 2019.
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