Hibiscus Chocolate Pot de Crème

Adrian Day-Murchison, Lead Chef Instructor, Le Cordon Bleu College of Culinary Arts, Sacramento, CA

    • 3 oz. The Perfect Purée Sweet Hibiscus, thawed
    • 9 1/4 oz. heavy cream
    • 4 egg yolks
    • 2 oz. sugar
    • 3 oz. bittersweet chocolate, chopped into small pieces
    • 1 cinnamon stick
    • 1/4 tsp. ground allspice
    • 1 vanilla bean, split and scraped

1. Chop chocolate and place into a bowl. Set aside.
2. Combine cream, cinnamon stick, allspice, cloves and vanilla bean. Bring to a boil.
3. Whisk together eggs and sugar.
4. Whisk cream into egg mixture to temper.
5. Return mixture back to pot on low heat and stir constantly until the mixture thickens and coats the back of the spoon.
6. Remove mixture from heat, remove cinnamon stick and pour over chopped chocolate.
7. Let the mixture sit for a minute before whisking then whisk until you don’t see any streaks and ingredients are combined. Whisk in Sweet Hibiscus blend.