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Recipe courtesy of Sysco (sysco.com/picaysalpica)
Makes 6 servings
1 c. crema Mexicana
1 c. heavy whipping cream
5 oz. bittersweet chocolate, chopped
½ c. sugar
4 egg yolks
1 T. vanilla bean paste
3 T. ancho chile, ground
2 T. Saigon cinnamon, ground
1 c. heavy cream
1 ½ c. powdered sugar
Roasted pepitas, salted
In a medium saucepan, whisk in the crema Mexicana and heavy whipping cream. Cook over medium heat until mixture begins to simmer, approximately 7 minutes. Do not boil. Remove from heat. Add chopped chocolate and whisk until chocolate melts and mixture is thoroughly combined and even in color.
In a large mixing bowl, combine sugar, yolks, vanilla bean paste, ancho chile and cinnamon. Whisk until all ingredients have combined. Pour half the chocolate cream mixture into the sugar/yolk/vanilla mixture. Slowly whisk to combine. Add the remaining chocolate cream mixture and continue to whisk until well combined.
Run mixture through a fine mesh. Divide evenly among six 4-ounce ramekins. Place ramekins on a baking tray and bake for 25 minutes or until centers are almost set. Remove from oven and let set for 1 hour. Refrigerate for 1 hour.
Combine heavy cream and powdered sugar in a mixing bowl and whip until firm. Serve with a dollop of whipped cream and a sprinkle of roasted pepitas.