Spiked Chocolate Pots de Crème with Vanilla and Cinnamon

Slofoodgroup Team January 01, 2020

Whiskey Spiked Pots de Crème  with Vanilla Bean and Ceylon Cinnamon Spiced Whipped Cream

Pots de crème is a fancy-sounding name for a truly simple dessert. Eggs, sugar, vanilla, and cream are combined to create a rich, smooth custard that becomes the base for so many delicious flavors.

For our recipe, we have added rich chocolate, spiked the custard's base with a little whiskey, and added our favorite vanilla from Uganda; a rich bourbon-style vanilla bean that compliments the chocolate. To top the Pots de Creme off, we threw in some whipped cream, flavored with warm spices. Real vanilla extract and Ceylon Cinnamon powder – they are the perfect complement to this chocolate custard.

How to make Pots de Crème with Spiced Whipped Cream

Ingredients

For the pots de crème:

• 6 large egg yolks, at room temperature
• 1 vanilla bean, halved lengthwise
• 1/3 cup sugar
• 2 cups heavy cream
• 1/2 cup whole milk
• 6 ounces bittersweet or semi-sweet chocolate, chips or chopped
• 2 tablespoons whiskey

For the spiced whipped cream:

• 1 cup chilled heavy cream
• 1/2 teaspoon pure vanilla extract
• 3 tablespoons confectioner’s sugar
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon freshly grated nutmeg

Procedure

For the pots de crème:

1. Pre-heat oven to 325℉. Place the yolks into a medium bowl, set over a dishtowel (to stabilize the bowl), and whisk lightly. Continue to whisk and add the seeds from one Ugandan vanilla bean and the sugar. Set aside.
2. Heat the cream and milk in a medium saucepan over medium heat. Just as it starts to simmer, remove from heat and incorporate chocolate by whisking. Bring back to simmer and slowly pour into the yolk mixture, whisking constantly. Pour through a strainer into a large spouted cup and cool for 10 minutes.
3. Divide the custard among six 6-ounce ramekins and place into a large pan. Pour enough hot water into the pan to reach halfway up the ramekins. Cover the pan tightly with foil and bake for 55 minutes. Remove ramekins and refrigerate till cold.

For the spiced whipped cream:

Beat all ingredients until soft peaks form. Serve with the pots de crème.