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Add a photoServings: 8
Ingredients
- 3 c. whipping cream
- 1 x cinnamon stick
- 1 x dry ancho chili with seeds stemmed, minced
- 1 pch grnd cumin
- 1/3 c. sugar plus
- 6 tsp sugar
- 6 ounce bittersweet or possibly semisweet chocolate minced (don't use unsweetened)
- 6 lrg egg yolks
- 1/2 tsp grnd cinnamon
Directions
- Preheat oven to 350 degrees. Combine first 4 ingredients and 1/3 c. sugar in heavy large saucepan and bring to boil, stirring occasionally. Remove from heat. Add in chocolate; whisk till melted and smooth.
- Whisk egg yolks in large bowl to blend. Gradually whisk in warm chocolate mix. Divide custard among eight 3/4-c. custard c. or possibly souffle dishes.
- Place c. in heavy large baking pan. Add in sufficient warm water to pan to come halfway up sides of c.. Bake custards till almost set in center, about 35 min. Remove c. from water and cold completely. Cover and chill overnight.
- Preheat broiler. Mix remaining 6 tsp. sugar and grnd cinnamon in small bowl. Sprinkle sugar mix over custards. Broil till sugar melts and caramelizes, watching carefully and turning often, about 2 min. (Can be made 2 hrs ahead. Chill.) Transfer to plates and serve.
- This recipe yields 8 servings.
- Comments: In this intriguing twist on a delicious and popular dessert, the ancho chilies add in a touch of earthy heat. This deep-reddish-brown chili is available at Latin American markets, specialty foods stores, and some supermarkets.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 84g | |
| Recipe makes 8 servings | |
| Calories 321 | |
| Calories from Fat 271 | 84% |
| Total Fat 31.35g | 39% |
| Saturated Fat 18.48g | 74% |
| Trans Fat 0.0g | |
| Cholesterol 219mg | 73% |
| Sodium 29mg | 1% |
| Potassium 277mg | 8% |
| Total Carbs 12.46g | 3% |
| Dietary Fiber 4.1g | 14% |
| Sugars 3.47g | 2% |
| Protein 5.96g | 10% |
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