Spice-Infused Chocolate Pots de Creme

• 1-3/4 cups sugar, divided
• 3 cups warm milk
• Philadelphia Brick Cream Cheese, cubed
• 18 each egg yolks, beaten
• 4 tsp. ancho chile pepper powder
• 2 tsp. finely ground black pepper
• melted Baker's Semi-Sweet Chocolate
• 1 Tbsp. vanilla

1. Caramelize 3/4 of the sugar until dark amber in color, brushing sides of pot with a pastry brush dipped in cold water to avoid forming sugar crystals.
2. Add milk and cream cheese; bring to boil.
3. Stir until combined.
4. Blend remaining sugar, egg yolks and spices in separate bowl.
5. Temper egg yolk mixture gradually into milk mixture; heat 30 seconds.
6. Strain mixture through sieve.
7. Add chocolate and vanilla; stir until combined.
8. Pour 3 oz.
9. (85 mL) into each of 24 (4-oz.
10. 125-mL) buttered ramekins or (into each of 12 ramekins for trial recipe), 1/4 inch from the top.
11. Place in water bath.
12. Bake in 325 degrees F (160 degrees C) standard oven 20 min.
13. or until just barely set.
14. Cool in water 20 min.
15. Remove ramekins from water; refrigerate until cold.

sugar, warm milk, cream cheese, egg yolks, ancho chile pepper powder, ground black pepper, chocolate, vanilla

Taken from www.kraftrecipes.com/recipes/spice-infused-chocolate-pots-de-creme-175455.aspx (may not work)