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Pots de Crème | Great Performances


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Pots de Crème
by Anna Kosa, Executive Pastry Chef


1 cup cream

1 cup milk

1 tsp coffee powder

1 tsp cinnamon

¼ tsp cayenne pepper

2 tbsp espresso

6 oz 72% chocolate, chopped

6 egg yolks

2 tbsp sugar


1) Heat milk, cream, sugar and spices. Cook over medium heat, stirring constantly, until mixture is close to boiling.

2) Temper the egg yolks by adding a little bit of the milk mixture at a time while whisking.

3) Pour the mixture over the chopped chocolate and mix until melted and smooth, making sure to not create bubbles.

4) Pour mix into 2-3oz ramekins or small cups.

5) Bake in water bath at 300F until set, about 2 hours.

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