Chocolate Cinnamon Pots de Creme

  • Yield: 6 servings


2cups heavy cream
2cups half-and-half
2/3cup sugar
2/3cup (4 ounces) bittersweet or semisweet chocolate chips
6-- egg yolks
2-- eggs
1/2cup baking cocoa
1teaspoon cinnamon
pinch salt
2teaspoons vanilla extract
-- Whipped cream


  1. Combine the cream, half-and-half, sugar and chocolate chips in a 2-quart microwave safe glass measure.  Microwave on High for 2 minutes.  Whisk the mixture.  Microwave for 2 minutes longer or until the steam rises and the chocolate chips are melted.  Whisk the egg yolks, eggs, baking cocoa, cinnamon and salt together in a bowl.  Add the warm chocolate mixture in a slow stream, whisking constantly.  Stir in vanilla.  Strain into a glass measure with a pouring spout.  Spoon off any foam.  Divided among six 3-ounce pot de creme cups or oven-safe ramekins.  Cover each cup tightly with lid or foil.  Arrange the cups in a baking pan, being careful not to let them touch each other or the sides of the pan.  Add enough hot water to the pan to come halfway up the outside of the cups.  Bake at 325F for 35 minutes or until the custards are set but are still quivering like gelatin.  Bake for 3 to 5 minutes longer if needed.  Remove from water bath and cool for 30 minutes at room temperature.  Chill for 8 to 10 hours.  Garnish with whipped cream.  This recipe may be doubled.

Recipe reprinted with permission from Betty Sim’s Southern Scrumptious Favorites(Scrumptious Inc., Decatur, Alabama, 2011).