Kahlua Pots de Creme

Preheat oven to 300 F.

For the custard: In a small saucepan over medium heat, combine heavy cream, 8 tablespoons of brown sugar and salt and whisk until sugar dissolves. Then turn heat to low and keep it warm.

In another saucepan over medium heat, combine water and remaining 2 tablespoons brown sugar. Stir until sugar dissolves and then continue to cook, stirring occasionally until the mixture is brown and bubbling. Turn off the heat and add it slowly into the heavy cream mixture.

In a small sized bowl, whisk egg yolks and vanilla. Then slowly pour this into the brown sugar/cream mixture. Stir to combine and add Kahlua, red chili powder and cinnamon, stirring after each addition.

Pour the mixture into 4 custard cups and put the cups into a roaster pan. Fill the pan with water so that the water goes about half way up the sides of the custard cups. Bake in the preheated oven for about 40 minutes. You want the edges to be set but the inside jiggly. Once cooked, remove pan from the oven and remove custard cups from the water bath and let them cool to room temperature (they will set more while they cool).

Now it’s time to prepare your ganache. In a double boiler (if you don’t have one, just fill a bigger pot with water and place a smaller saucepan on top and that will work just fine) over medium heat, combine heavy cream, chocolate chips and Kahlua and stir until chocolate is melted. Then pour the ganache over your custards. Wait about 10 minutes so they cool to room temperature before you enjoy them. If you are not serving them right away, just cover them and store them in the fridge—they will taste even better!

Adapted from: Miss-Delish