Cinnamon-Spiced Mexican Chocolate Pots de Crème

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Rich, creamy chocolate custards infused with cinnamon and a hint of chili, perfectly portioned for an indulgent Cinco de Mayo dessert. This Mexican-inspired Cinco de Mayo recipe, ready in about 60 minutes, pairs whole milk, heavy cream, bittersweet chocolate for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 45 min Serves 6 Mexican cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 325°F. In a medium saucepan, combine 1 cup whole milk and 1 cup heavy cream. Heat over medium heat until just simmering around the edges, about 5 minutes.
  2. Step 2: Place 6 ounces finely chopped bittersweet chocolate in a heatproof bowl. Pour hot milk mixture over the chocolate and let sit for 2 minutes, then whisk until smooth and glossy.
  3. Step 3: In a separate bowl, whisk together 4 large egg yolks, 1/3 cup granulated sugar, 1 teaspoon ground cinnamon, 1/8 teaspoon cayenne pepper, and a pinch of sea salt until combined and slightly pale.
  4. Step 4: Slowly pour the warm chocolate mixture into the egg yolks, whisking constantly to avoid curdling. Stir in 1 teaspoon vanilla extract.
  5. Step 5: Strain the custard through a fine mesh sieve into a large measuring cup to remove any lumps.
  6. Step 6: Divide the custard evenly among six 6-ounce ramekins. Place the ramekins in a baking dish and add hot water halfway up their sides.
  7. Step 7: Bake for 35-40 minutes until custards are set but still slightly jiggly in the center. Remove ramekins from water bath and cool to room temperature, then refrigerate at least 2 hours before serving.

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