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Ancho Chocolate Pots de Crema

By El Restaurante
El Restaurante Magazine Monday, December 11, 2023 4:31 PM

This recipe can be found at El Restaurante. 

Recipe courtesy of Sysco (picaysalpica.sysco.com)

5 oz. bittersweet chocolate

1 c. Sysco Pica y Salpica Crema Mexicana Natural

1 c. heavy whipping cream

½ cup sugar

4 egg yolks

1 T. vanilla

3 T. chile ancho

2 T. cinnamon

Chop chocolate into small pieces.

     Place Sysco Pica y Salpica Crema Mexicana Natural and heavy whipping cream into a pan at medium heat. Mix and incorporate chocolate until it’s well blended.

     Mix sugar, egg yolks, vanilla, chile ancho, and cinnamon in a bowl. Slowly, pour mix of chocolate cream into the bowl and blend with the rest of the ingredients.

     Put mix in small ramekins. Place ramekins on a baking tray with water and bake for 25 minutes at 300 ̊F or until the centers are set. Remove and refrigerate for four hours.

     Top with whipping cream and pepitas.

 

El Restaurante
El Restaurante

El Restaurante magazine was founded in 1997, and is read by over 25,000 owners and managers of Mexican and Latin restaurants in the United States. The magazine is published five times per year by Maiden Name Press, LLC in Chicago, Illinois.

El Restaurante also publishes a monthly e-newsletter, eMex, and maintains the popular website www.elrestaurante.com.

El Restaurante is edited by Kathleen Furore, a veteran journalist. She has been the editor since the magazine was founded. Kathleen can be reached at 708-267-0023 or kfurore@restmex.com.

For advertising information, please contact publisher Ed Avis at edavis@restmex.com or 708-218-7755.

FMC<sup>®</sup> Food Managers Certification
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