Spiced Mexican Chocolate Pots de Crème

By AislePrompt Editorial · Published 2026-04-24 · Updated 2026-04-24

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, velvety chocolate custard infused with cinnamon and a hint of chili, baked in small ramekins for a decadent dessert. This Mexican-inspired Cinco de Mayo recipe, ready in about 60 minutes, pairs bittersweet chocolate, heavy cream, whole milk for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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 320 cal/serving

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Ingredients

6 oz, chopped bittersweet chocolate
2 cups heavy cream
1 cup whole milk
5 large egg yolks
1/3 cup granulated sugar
1 tsp ground cinnamon
1/8 tsp cayenne pepper
1 tsp vanilla extract
1/4 tsp salt

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Instructions

Step 1: Preheat oven to 325°F. Place 6 oz chopped bittersweet chocolate in a heatproof bowl.
Step 2: In a saucepan, combine 2 cups heavy cream, 1 cup whole milk, 1 tsp ground cinnamon, 1/8 tsp cayenne pepper, and 1/4 tsp salt. Heat over medium heat until just simmering, then remove from heat.
Step 3: Pour half of the hot cream mixture over the chopped chocolate and let sit for 2 minutes, then whisk gently until smooth and fully melted.
Step 4: In a separate bowl, whisk 5 large egg yolks with 1/3 cup granulated sugar until pale and slightly thickened.
Step 5: Slowly pour the chocolate-cream mixture into the egg yolks while whisking constantly to temper the eggs.
Step 6: Stir in 1 tsp vanilla extract.
Step 7: Divide the custard evenly into six 6-ounce ramekins. Place ramekins in a deep baking dish and add hot water halfway up the sides.
Step 8: Bake for 35-40 minutes until custards are set but still slightly jiggly in the center.
Step 9: Remove ramekins from water bath and cool to room temperature. Refrigerate at least 2 hours before serving.