Chai Chocolate Pots de Creme
The haunting, subtle flavor of chai spices adds depth and richness to these elegant French baked custards. You could use the leftover egg whites to make Dark Chocolate Meringue Drops. Recipe by Nancy Baggett for EatingWell.
Make Ahead Tip: Cover and refrigerate for up to 3 days.
Equipment: Eight 4- to 6-ounce glass custard cups or similar ramekins
Tips: You can use either whole cardamom pods or the peppercorn-size seeds for this recipe. “Crush” or “bruise” the seeds with the side of a chef's knife or a heavy-bottomed pan to help release the flavor. If necessary, substitute 1/2 teaspoon ground cardamom; the flavor will be fine, but the texture will be a little less silky.
Almost any semisweet or bittersweet chocolate will work in this recipe, although if you choose an extra-bittersweet one with more than a 65% cacao content, reduce the chocolate to 4 ounces and increase the sugar to 1/4 cup.
1 other carbohydrate, 3 fat