Chocolate Pots de Crème
WHAT YOU NEED
- 1 cup Cacique® Crema Mexicana
- 2 cups heavy whipping cream, divided
- 5 ounces good quality bittersweet chocolate, chopped
- 1/2 cup granulated sugar
- 4 egg yolks
- 1 tablespoon vanilla extract
- 1 1/2 tablespoons powdered sugar
- 1/2 cup pistachios, shelled and chopped

HOW TO MAKE IT
- In a medium saucepan, whisk in Cacique® Crema Mexicana and 1 cup of the 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 and vanilla extract. Whisk until all ingredients have combined.
- Slowly pour half of the chocolate cream mixture into the sugar/yolk/vanilla mixture, whisking constantly to combine. Add the remaining chocolate cream mixture and continue to whisk until well combined.
- Run mixture through a fine mesh. Divide evenly among 6 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 cool for 1 hour. Refrigerate for one hour. Combine remaining 1 cup of heavy cream and powdered sugar in a mixing bowl and whip until firm. Serve the Pots de Crème with a dollop of the whipped cream and a sprinkle of pistachios.