Mayan Chocolate Pots de Creme

Mayan Pots De Crème That’s Good Enough For The Gods

God we’re fucking lazy….

The only thing lazier than ordering a pizza for dinner is making this chocolate pots de crème for dessert. Bill Gates once said, “I choose a lazy person to do a hard job because a lazy person will find an easy way to do it.” Well said, sir. We couldn’t agree more. The sad part is, this poor excuse for a once fancy 17th Century French custard will impress your dinner party patrons. Don’t blame us when your guests ask for the recipe and feel cheated. What makes this recipe Mayan? Spicy cayenne pepper… and we promise, you won’t regret it.

(Disclaimer: Please be advised that you may have to move from your sofa.)

Mayan Chocolate Pots de Creme
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KitchenAnarchist
Mayan Pots De Crème
Mayan Pots De Crème
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Servings Prep Time Cook Time Passive Time
8 25minutes 40 minutes 2.5hours
Servings Prep Time
8 25minutes
Cook Time Passive Time
40 minutes 2.5hours
Shit You'll Need
Servings:
Units:
Shit You'll Need
Servings:
Units:
What To Do With It
  1. Preheat your oven to 325°F. In a saucepan, simmer the heavy cream and whole milk over medium heat. Once the mixture comes to a slow simmer, remove from heat. Slowly add the dark chocolate while continuously stirring. Whip that shit until smooth.
  2. In a large bowl, whisk the egg yolks and sugar together for about two minutes. Whisk hard, we believe in you. Slowly add the chocolate mixture and whisk for another two minutes. Let the mixture cool for about 10 minutes, removing any foam that may form on the surface.
  3. Divide the mixture between eight 3/4 cup ramekins. If you don't know what a ramekin is, call your smartest friend for advice on what to do. If you don't have smart friends, have a glass of wine and contemplate on where your life went wrong.
  4. Boil water in a separate large pot. Meanwhile, cover each ramekin with foil and put them in a large baking pan. When the water begins to boil, pour enough boiling water into the baking pan to reach half-way up the sides of the ramekins. Put the baking pans and chocolate filled ramekins into the oven and bake for about 40 minutes, or until the chocolate mixture has set (and also still very jiggly in the centers... like, for real, grab the edge of the baking dish with an oven mitt and jiggle them around to check.)
  5. Remove the ramekins from the pans and remove the foil. Chill the chocolate mixture in the refrigerator until cold (about 2.5 hours).

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