Franklin Spice Works
Ceylon Cinnamon Dark Chocolate Pots de Creme
Silky dark chocolate pots de creme spiced with delicate Ceylon cinnamon. An elegant make-ahead dessert.
Ingredients
- 1.5 tsp ground Ceylon cinnamon
- 1.5 cups heavy cream
- 1/2 cup whole milk
- 6 oz good dark chocolate, finely chopped
- 4 egg yolks
- 3 tbsp sugar
- Pinch of flaky salt
Instructions
- Heat cream, milk, and Ceylon cinnamon together until just simmering.
- Pour over chopped chocolate and let sit 2 minutes, then whisk smooth.
- Whisk egg yolks and sugar until pale. Slowly pour warm chocolate mixture into eggs.
- Divide into 4 ramekins. Place in a water bath and bake at 325F for 30-35 minutes.
- Cool to room temperature then refrigerate at least 3 hours. Finish with flaky salt before serving.