|1 1/2 cup||(375 ml)||35% whipping cream|
|1 1/2 tsp||(7 mL)||Cinnamon, divided|
|1/2 tsp||(2 mL)||Ancho chili powder, divided|
|3 oz||(90 g)||Milk chocolate, finely chopped|
|1/4 cup||(60 mL)||Granulated sugar, divided|
|1/2 cup||(125 mL Raspberries)||Raspberries|
- Preheat oven to 350°F (180°C). In saucepan, heat cream, 1 tsp (5 mL) cinnamon and 1/4 tsp (1 mL) chili powder over medium-high heat until steaming; remove from heat. Whisk in chocolate until melted and smooth.
- Whisk egg yolks with 2 tbsp (25 mL) sugar; whisk in 1/4 cup (60 mL) hot chocolate mixture. Whisk egg yolk mixture into remaining hot chocolate mixture.
- Divide among four 3/4-cup (175 mL) ramekins. Place in large shallow baking pan; add enough hot water to baking pan to come halfway up sides of ramekins.
- Bake for 30 to 35 minutes or until edges are set but centres still jiggle. Remove from water; let cool on rack. Cover and refrigerate for about 2 hours or until chilled and set.
- To serve, preheat broiler. Mix together remaining sugar, cinnamon and chili powder; sprinkle over custards. Broil until sugar is bubbly and caramelized. Sprinkle with raspberries.