Mexican Pot du Crème
A rich chocolate custard flavored with coffee liqueur, cinnamon, and ancho chili powder, pressure-cooked in ramekins and served chilled with whipped cream.
⏱️ Prep: 10 min🍳 Cook: 10 min
Ingredients
| 1 1/2 cups | 360 ml | heavy cream |
| 1/2 cup | 120 ml | whole milk |
| 2 tablespoons | 30 ml | coffee-flavored liqueur |
| 1/2 teaspoon | 2.5 ml | ground cinnamon |
| 1/4 teaspoon | 1.3 ml | ancho chili powder |
| 5 | egg yolks | |
| 1/4 cup | 60 ml | sugar |
| 1 pinch | kosher salt | |
| 2 bars (4 ounces each) | bittersweet chocolate, melted | |
| 1 cup | 240 ml | water |
| — | whipped cream, for serving |
Instructions
APPROX. PRESSURE BUILD: 3 MINUTES. PRESSURE RELEASE: NATURAL 10 MINUTES.
- Select SEAR/SAUTÉ and set to MD:HI. Select START/STOP to begin. Allow to preheat for 5 minutes. Add heavy cream, milk, liqueur, cinnamon, and chili powder to pot. Bring mixture to a simmer, then Select START/STOP to turn off SEAR/SAUTÉ.
- In a large bowl, whisk together egg yolks, sugar, and salt. Then slowly whisk the warm cream mixture into the egg mixture. Add melted chocolate and whisk until fully incorporated.
- Divide mixture between 6 (6-ounce) ramekins. Tightly wrap each ramekin with aluminum foil.
- Add water to pot. Place the reversible rack in pot, making sure rack is in the lower position. Place 4 ramekins on rack, then carefully stack the remaining ramekins on top.
- Assemble pressure lid, making sure the pressure release valve is in the SEAL position. Select PRESSURE and set to HIGH. Set time to 8 minutes. Select START/STOP to begin.
- When pressure cooking is complete, allow pressure to release naturally for 10 minutes. After 10 minutes, quick release any remaining pressure by moving the pressure release valve to the VENT position. Carefully remove lid when unit has finished releasing pressure.
- Remove ramekins from pot with tongs, remove foil, and place ramekins in refrigerator to cool completely before serving. Once cooled, serve with whipped cream.
A tip from the Ninja® Kitchen Team: Can be made up to 3 days in advance and refrigerated until serving.