Pots de Creme

Created for two 5/8 qt. Signature Oval Bakers

• 1 1/2 cups heavy cream
• 1 cup whole milk
• 5 ounces bittersweet chocolate, chopped
• 1/2 teaspoon vanilla extract
• 3/4 teaspoon cayenne pepper
• Pinch of salt
• 6 large egg yolks
• 1/3 cup sugar
• Ice cream or whipped cream for serving

Preheat oven to 325 F.

In a heavy, medium-size saucepan set over medium heat, bring cream and milk just to a simmer. Remove from heat and add the chocolate. Whisk until melted and smooth. Add the vanilla, cayenne and salt.

In a large bowl, whisk together the egg yolks and sugar. Whisk in the hot chocolate mixture a bit at a time. Strain the mixture into another bowl. Let cool 10 minutes, then skim any foam from the surface.

Divide this custard between the two baking dishes. Place them in a large roasting pan with at least 2-inch sides. Pour warm water into the pan, enough to come halfway up the sides of the bakers.

Bake until the custards are set but the centers still move slightly when gently shaken, about 40 minutes. Remove from the water bath and chill until cold, about 3 hours. Cover and keep chilled until ready to serve. This recipe can be made up to 2 days in advance.

When ready to serve, top with your favorite high-quality ice cream or a dollop of whipped cream and some chocolate shavings.