Where does pots de creme come from?

Pot de crème Butterscotch pot de crème at the girl & the fig in Sonoma, California Course Dessert Place of origin France Main ingredients eggs, egg yolks, cream, milk; vanilla, chocolate or other flavouring

What makes Mexican chocolate?

Mexican chocolate is made with cacao, sugar, and cinnamon . It boasts a grainier texture than other types of chocolate thanks to all of the extra added sugar. While cacao nibs, sugar, and cinnamon form the base of traditional Mexican chocolate, you may also see it made with almonds, vanilla, or even chiles.

Which utensil can you use to check the doneness of your pots de crème?

Pots de crème are baked until firm around the edges with a jiggle in the center. Check for doneness by tapping on the ramekins with a wooden spoon .

Why does Mexican chocolate taste different?

Mexican chocolate should taste intense and have a rustic texture. Its flavor is due to the fact that the cacao beans are simply roasted and ground into a liquor , whereas a lot of European-style chocolate takes things a step further, using a conching machine to aerate the chocolate liquor and mellow out its flavor.

What is the most popular chocolate in Mexico?

Ibarra – One of the most traditional Mexican chocolate brands, Ibarra is famous for so-called “table chocolate”, which is used to make the iconic hot chocolate that is very popular in Mexico. Abuelita– Another popular brand of chocolate bars in Mexico.

What is the famous chocolate in Mexico?

The Best Mexican Chocolate To Bring Home With You Ki'Xocolatl 72% Dark : This Mexican chocolate maker grows its own beans in a Yucatán Peninsula rainforest – and the 72% Dark bar is a great intro to the Ki'Xocolatl experience.

When was pots de crème invented?

Pots de creme are a French dessert whose origin can be traced back to the 17th Century . When translated, the name literally means pots of cream in English. The name refers to both the tool used to cook the dessert as well as custard treat. Originally, the dessert was baked in delicate porcelain cups.

What is the origin of Bavarian cream?

Bavarian cream is a delightful mixture of milk, eggs, sugar, gelatin, and whipped cream set in a cold mold to create a smooth and creamy dessert. The origins of Bavarian cream date back to the 17th century, when it was believed to have been introduced by French chefs working for the Wittelsbach princes of Bavaria .

Where is crème de la crème from?

Crème de la crème ( French , literally 'cream of the cream') is an idiom meaning "the best of the best", "superlative", or "the very best". It may also refer to: Creme de la Creme (band), a defunct German band. La Crème de la crème, a 2014 French film.

Where did crème originate?

The Facts. Cream was first used by the Romans in the 9th century A.D. but credit for its current popularity is attributed to the Viennese, who have been using it lavishly for 300 years.

Mexican Chocolate Pots de Crème Recipe (2024)

by Maya Last Updated on July 24, 2020 29 Comments

Jump to Recipe

You’d think my first post of the new year would be some ridiculously healthy recipe but instead I’m posting CHOCOLATE! Everything in moderation right???

This Mexican Chocolate Pot de Crème IS healthy though! You get a ton of 100% cacao chocolate that boasts tons of antioxidants and it’s sweetened with just a bit of agave nectar bringing each little serving to about 8 grams of sugar. Not bad huh?

I’ve had this recipe on my mind for awhile and had originally planned to make it a boozy dessert that sort of mimicked my Tequila Orange Truffles. After the Holidays I just wasn’t feeling another boozy concoction and while I’m not doing a January Whole 30 I AM doing a no alcohol, no eating out January. SO, booze free desserts all the way.

I’ve always loved making chocolate pot de crème but I especially love the Mexican touch to this. I got the idea from a local taco shop that I’ve talked about a bazillion times before in my Crispy Pork Belly Tacos post. While their version is definitely not Paleo it sure is delicious. They top the chocolate with a crumble of cornflakes and pistachios and a generous dollop of cinnamon whipped cream. Heaven.

This recipe uses coconut milk instead of dairy and just leaves out the cornflakes. The crunch of the pistachios is my favorite part, the saltiness marries perfectly with the decadent chocolate and the coconut cinnamon whipped cream. I also threw on some chocolate shavings for good measure.

For the coconut whipped cream I used Tasty Yummies recipe. She also shows different brands of coconut milk and how it turns out! The only different thing I did was I added about a teaspoon of cinnamon to the mix. The main thing is to have a COLD bowl and a COLD whisk. I used my stand mixer and just popped both in the freezer for about 15 minutes beforehand.

After making be sure to give them plenty of time to chill in the refrigerator so you’ll have a nice, thick, and creamy dessert! And remember to share! 😉

RECIPE CARD

4.67 from 3 votes

Mexican Chocolate Pots de Crème

This Mexican Chocolate Pot de Crème IS healthy! You get a ton of 100% cacao chocolate that boasts tons of antioxidants and it’s sweetened with just a bit of agave nectar.

Course Dessert

Cuisine Mexican

Keyword chocolate, delicious, treat

Prep Time 15 minutes

Cook Time 10 minutes

Total Time 25 minutes

Ingredients

Please ensure Safari reader mode is OFF to view ingredients.

1 13.5-oz can Full-fat coconut milk
4 large egg yolks
1 pinch sea salt
2 medium cinnamon sticks
4 tablespoons agave nectar (you can make it as dark or as sweet as you want, with 4 tablespoons they are about 8 grams of sugar per serving)
7 ounces 100% high quality dark chocolate
1 teaspoon almond extract
1 tablespoon vanilla extract

Toppings

Crushed pistachios
Whipped coconut cream
Cinnamon
Chocolate shavings

Click to convert between US & metric measurements:

Instructions

More TIPS about this paleo recipe in the post above!

In a large heavy bottomed pot (I used a dutch oven) whisk together your egg yolks, coconut milk, agave, salt, and cinnamon sticks. Place over medium heat and bring to a steam while whisking constantly. Do not simmer or boil, just steam, adjust heat if needed.
Once the mixture has thickened enough to coat the back of a spoon (about 10-12 minutes) remove from the heat. Remove the cinnamon sticks as well.
Place the chopped chocolate in a glass bowl and pour the custard over it. Let it sit for 2-3 minutes for the temperature to settle and then whisk to combine. Pour in the almond and vanilla extract and stir until smooth. Pour into 8 4 ounce jars and chill at least 3 hours.
Top with crushed pistachios, coconut whipped cream, a dusting of cinnamon, and chocolate shavings just before serving.

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Mexican Chocolate Pots de Crème Recipe (8)

Reader Interactions

29 Comments

Michelle
ReplyApril 13, 2021
For chocolate are you using bar chocolate or powdered chocolate?
Tammy
See Also
Homemade Crunch Bars (Award Winning Recipe!)
ReplyFebruary 21, 2021
If I don’t have any cinnomin sticks, can I substitute ground cinnomin and if so, how much should I use?
Melanie Vincent
ReplySeptember 28, 2020
These look delicious! One question though, does the chocolate need to be melted before being put with the custard? Our does the heat of the custard melt it?
Thanks!
Janalee
ReplyMarch 13, 2017
Coconut milk does not agree with me. What else would you recommend?
- Lauren
  ReplyMarch 14, 2017
  I haven’t tested this recipe with any other milk so I can’t offer any suggestions, sorry! Please let me know if you try it with another milk!
kate
ReplyJanuary 31, 2017
Have you ever doubled this recipe? I actually am looking to make about 50 ramekins for an event. I’m prepared to make quite a few batches, but even if I could double it to make 16 ramekins at a time would be more helpful. Any advice is appreciated!
- Lauren
  ReplyFebruary 1, 2017
  Hi Kate, no I haven’t but I wouldn’t think it would be an issue!
Margaret Rizzuto
ReplyJune 1, 2016
Pot de Creme is a favorite of mine and this variation sounds brilliant for a Mexican themed party Im planning in June. Can I ask, how far in advance would you say these can be made?
Thanks!
- Lauren
  ReplyJune 4, 2016
  I’ve kept mine up to a week so a while! Just be sure to let them warm up just a bit before serving!
Kristina
ReplyMay 28, 2016
I gotta say after looking at your delicious looking photos and having the original dish that inspired yours, I can’t wait to try this!! We are there last night and I’m determined to recreate it at home. Can’t wait! Thanks for sharing!!
Georgina
ReplyApril 9, 2016
Hi! Look so great. I may be crazy, but when does it say to actually add the agave??
Thanks!!
- Lauren
  ReplyApril 12, 2016
  Not crazy! I totally missed putting that in the first step. Add it in with the eggs and coconut mixture. Thanks so much for pointing that out!
Eden Passante
ReplyMarch 17, 2016
Looks so good! Love this idea!
- Lauren
  ReplyMarch 19, 2016
  Thanks Eden!
Brittany
ReplyJanuary 9, 2016
Is there any substitute for agave? I really try to avoid it because it’s so highly processed. Would honey work?
- Lauren
  ReplyJanuary 12, 2016
  Hi Brittany! Yes honey will work as will maple syrup! I tend to shy away from honey in desserts since it can have a strong flavor.
Amy
ReplyJanuary 8, 2016
Looks yummy! Could you sub out the agave with maple syrup or honey…or perhaps coconut nectar?
- Lauren
  ReplyJanuary 12, 2016
  Hi Amy! Yes, you can totally sub those. I tend to shy away from honey in desserts as it can have a strong flavor but that’s just my personal preference.
Nicole
ReplyJanuary 7, 2016
This looks beyond amazing. I love your photographs!
- Lauren
  ReplyJanuary 12, 2016
  Thanks so much Nicole! 🙂
Brianna Danner
ReplyJanuary 7, 2016
Yum! I’m making these as soon as I restock my chocolate supply. I love the addition of pistachios on top, I’m always a fan of a little salty/crunchy with my sweet.
- Lauren
  ReplyJanuary 12, 2016
  YES! Totally a sweet/salty fan here too!
Nutmeg Nanny
ReplyJanuary 4, 2016
OH MY GAH! I want these little chocolate pots of deliciousness RIGHT NOW!
Sara
ReplyJanuary 4, 2016
I love everything about this recipe and your pictures are gorgeous! Chocolate and cinnamon is such an underrated flavor combination, but it’s one of my favorites!
Julia
ReplyJanuary 4, 2016
These are beautiful! I would love to have one of these now with a warm cup of coffee. I can only imagine how rich and yummy they are.
Florian @contentednesscooking.com
ReplyJanuary 4, 2016
Perfect decadent dessert, genius idea with the toppings!
Laura
ReplyJanuary 4, 2016
These look so decadent and delicious–you have me full on craving chocolate! 2 questions: can you taste the coconut and by 100% dark chocolate do you mean unsweetened 100% cacao chocolate?
- Lauren
  ReplyJanuary 4, 2016
  Hey Laura! Yes, 100% unsweetened dark chocolate and I can’t really taste the coconut but that may just be because I cook with it every day. They definitely don’t have a strong coconut taste though!
Becky Winkler (A Calculated Whisk)
ReplyJanuary 4, 2016
Gorgeous pictures, Lauren! Pinning so I can try it in February 🙂