Mexican Chocolate Pot de Crème

Mexican Chocolate Pot de Crème

Pot de crème:

1 1/2 cups whole milk
1/2 cup heavy cream
6 egg yolks
6 ounces Mexican chocolate (preferably Abuelita), finely chopped
6 ounces bittersweet chocolate, finely chopped

In a medium, heavy-bottomed saucepan, combine the milk and cream and bring to a simmer over medium-high heat, then reduce the heat to medium.

Meanwhile, in a small bowl, beat the egg yolks to combine. Slowly
whisk about one-fourth cup of the milk mixture into the eggs to
temper them, then transfer the eggs to the saucepan, whisking to
combine.

Cook the custard, stirring frequently, until it is slightly
thickened. Immediately add the chopped Mexican and bittersweet
chocolates to the pan. Remove the pan from heat. Stir until the
chocolate is melted and incorporated into the custard.

Strain the mixture into a large glass measuring cup or bowl. Ladle
the chocolate into small bowls. Refrigerate the custards until set
and chilled, at least 6 hours but preferably overnight.

Candied pumpkin seeds:

1/2 cup toasted pumpkin seeds
1 tablespoon sugar

In a medium, nonstick pan, combine the pumpkin seeds and sugar over
medium-low heat. Cook, stirring frequently with a heat-resistant
spatula, until the sugar is melted and coats the pumpkin seeds.
Remove from heat and spread the seeds on a greased or
parchment-lined baking sheet so the seeds do not stick together as
they cool.

Whipped cream and assembly:

1 cup heavy cream
1 teaspoon vanilla extract
2 tablespoons sugar
Pots de crème
Candied pumpkin seeds
Maldon salt or another coarse sea salt

In a large bowl using a whisk or hand mixer, beat together the
cream with the vanilla extract and sugar to form stiff peaks.

Serve the pots de crème with a dollop of whipped cream, a
sprinkling of candied pumpkin seeds and a pinch of salt.

Serves 4-6