- 24 oz. high-quality semi-sweet chocolate
- 4 1/2 cups whole milk
- 4 cups heavy cream
- 15 egg yolks
- 12 tablespoons sugar
- 2 teaspoons salt
- 4 teaspoons Merquen chili flakes
- 4 teaspoons cinnamon
- 1/2 teaspoon nutmeg
- 1 teaspoon almond extract
Start by putting the chocolate into a blender.
Warm milk and cream with spices until barely scalded. Slowly temper the yolks and sugar with the hot milk mixture. Cook over a double boiler until thickened.
Pour hot mixture over chocolate and blend until melted.
Strain the custard into ramekins and cool.
Top with freshly whipped cream.
Makes 8 servings