Spiced Mexican Chocolate Pots de Crème

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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 ready in about 60 minutes pairs chopped 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

Instructions

  1. Step 1: Preheat oven to 325°F. Place 6 oz chopped bittersweet chocolate in a heatproof bowl.
  2. 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.
  3. 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.
  4. Step 4: In a separate bowl, whisk 5 large egg yolks with 1/3 cup granulated sugar until pale and slightly thickened.
  5. Step 5: Slowly pour the chocolate-cream mixture into the egg yolks while whisking constantly to temper the eggs.
  6. Step 6: Stir in 1 tsp vanilla extract.
  7. 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.
  8. Step 8: Bake for 35-40 minutes until custards are set but still slightly jiggly in the center.
  9. Step 9: Remove ramekins from water bath and cool to room temperature. Refrigerate at least 2 hours before serving.

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Frequently asked questions

How long does Spiced Mexican Chocolate Pots de Crème take to make?

Total time is about 60 minutes (15 min prep + 45 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Spiced Mexican Chocolate Pots de Crème?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep chopped bittersweet chocolate from drying out.

Can I substitute ingredients in Spiced Mexican Chocolate Pots de Crème?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Spiced Mexican Chocolate Pots de Crème for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Spiced Mexican Chocolate Pots de Crème?

Mexican cinco de mayo like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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