Try unique take on a classic dessert that is wonderful by adding Mexican chocolate! Â The egg whites can be used to make egg white omelets, such as, Chorizo, Onion, Tomato, Cilantro and Queso Fresco Egg White Omelet.
2 cups of heavy cream
1 tablet /tabilla of Mexican chocolate
1/2 teaspoon of cinnamon
1 tablespoon of vanilla extract
6 large egg yolks
1/4 cup sugar, plus extra for caramelizing about 6 teaspoons
Garnish of 4 berries per ramekin (24) if desired
In a medium sauce pan over medium low heat, heat cream, Mexican chocolate, cinnamon and vanilla. Stir frequently until warm and chocolate has melted about 5 minutes. Do not boil. Let cool for about 15 minutes. Cream mixture wonâ€™t be completely cool, but slightly warm to the touch. Whisk periodically to prevent skin from forming on top. While cream is cooling, in a large bowl using a mixer, mix egg yolks and 1/4 cup of sugar until fully incorporated and doesnâ€™t have a grainy texture. After cream has cooled, slowly mix in part of the cream mixture to the egg mixture and then gradually add the rest. Using 6 – 4 ounce ramekins, pour mixture through a fine sieve into ramekins about 3/4 of the way up. Pouring through a fine sieve is important, because it will catch any lumps. Place ramekins into a cake pan. Pour water into pan to come up 1/4 of the way up the ramekins. Bake in a preheated oven at 350 degreesÂ for about 40 minutes. Let cool for an hour at room temperature and refrigerate. Refrigerate at least 4 hours before serving. Before serving, remove ramekins and let stand at room temperature for about 10 minutes. Using a large cookie sheet lined with foil, place ramekins on sheet and evenly sprinkle 1 teaspoon of sugar over each dessert. Broil over high for about 1 minute. Check frequently for that one minute, because they can easily burn. Remove and let sit for about 5 minutes to cool. Garnish, serve and enjoy!