Mocha Pot de Crème
Pairs Well With
1¾ cup whole milk
1¼ cup heavy cream
½ of a vanilla bean and a cinnamon stick
8 ounces semi-sweet or dark chocolate chips
½ teaspoon vanilla extract
¼ cup strong coffee
6 egg yolks
½ cup sugar
In a sauce pan over medium heat scald milk, heavy cream, vanilla bean and cinnamon stick for about 10 minutes making sure not to bring to a boil.
Remove from heat, add coffee, chocolate chips and vanilla extract, let melt together off heat, steep for 5 minutes and strain. Set aside.
In a mixing bowl, whisk egg yolks and sugar together. Slowly add the cream liquid into egg mixture, mixing well.
Cool for 10 minutes. In a large baking pan with sides place 8 4-ounce ramekins and evenly pour mixture into ramekins. Fill with boiling water halfway up the ramekins.
Bake at 300°F for 50-70 minutes or until slightly set. Chill for 3 hours and serve.