Recipe courtesy of Sysco (picaysalpica.sysco.com)
5 oz. bittersweet chocolate
1 c. Sysco Pica y Salpica Crema Mexicana Natural
1 c. heavy whipping cream
½ cup sugar
4 egg yolks
1 T. vanilla
3 T. chile ancho
2 T. cinnamon
Chop chocolate into small pieces.
Place Sysco Pica y Salpica Crema Mexicana Natural and heavy whipping cream into a pan at medium heat. Mix and incorporate chocolate until it’s well blended.
Mix sugar, egg yolks, vanilla, chile ancho, and cinnamon in a bowl. Slowly, pour mix of chocolate cream into the bowl and blend with the rest of the ingredients.
Put mix in small ramekins. Place ramekins on a baking tray with water and bake for 25 minutes at 300 ̊F or until the centers are set. Remove and refrigerate for four hours.
Top with whipping cream and pepitas.