Chocolate & Chile Pots De Crème

Recipe from What's For Lunch, Honey?  


4 ounces good bittersweet chocolate, finely chopped
1 1/2 cups heavy cream
1 1/2 cups whole milk
2 dried New Mexico chiles, stemmed, cut lengthwise into 4 strips, rinsed
1 large egg
5 large egg yolks
1/4 cup sugar
1/8 teaspoon Kashmiri chili powder
Pinch of salt

Handful of fresh raspberries
Handful of grated coconut


Preparation: Center a rack in the oven and preheat the oven to 150 degrees C. Line a roasting pan large enough to fit all the forms in, with a double thickness of paper towels. Put eight custard or ramekin forms into the pan. Fill the teakettle with water and bring to boil then turn off the heat.

Put the chopped chocolate into a heatproof bowl. Bring 1/2 cup of cream to a boil, then add the New Mexico chiles. Remove from heat and allow the mixture to steep for about 30 minutes. Strain the mixture, then return to the saucepan and gently bring to a boil. When the cream is just at a boil pour over the chocolate and wait for 1 minute. Using a rubber spatula, very gently stir the cream an chocolate. Start stirring at the center, widening the concentric circles until the ganache is smooth. Set aside.

Mix the remaining cream and milk into a saucepan and bring to the boil.

Meanwhile, whisk the egg, egg yolks, Kashmiri chili powder, sugar and salt together in a large bowl. Keep whisking until the mixture turns pale and thickens. Still whisking drizzle in spoonfuls of the hot liquid to temper the eggs. This will warm the eggs gently so that they do not curdle. Whisking all the while, slowoly pour in the remaining liquid.

Finally, slowly whisk the egg mixture into the ganache, stirring gently to incorporate.

Skim the foam off the top of the custard with a spoon, then pour the custard into the prepared cups or forms.

Pour enough hot water from the teakettle into the roasting pan to come halfway up the sides of the cups. Cover the top of the pan snugly with aluminum foil, poke two holes in opposite corners and carefully slide the pan into the pan.

Bake the custards for 30-40 minutes, or until the tops darken and the custards jiggle a little in the center. Remove the roasting pan from the ovenand place on the cooling rack. Allow the custards to rest in their warm bath for 10 minutes, then peel off the foil. Transfer the individual forms from the water to the cooling rack. Once they reach room temperature, refrigerate until cooled through, preferably overnight.

Sprinkle the tops of the custards with some grated coconut and decorate with fresh raspberries.