1. Bring cream and half and half to simmer in a heavy large saucepan over high heat. Add chiles and remove form heat. Cover and let steep 30 minutes. Strain into a large bowl, pressing on the chiles to release some chile solids then solids left in strainer. 2. Return the strained mixture to the saucepan. Whisk in salt and scant 1/8 teaspoon cayenne; bring to boil. Whisk yolks, sugar and honey in a medium bowl. Gradually whisk in hot cream mixture. Return custard to saucepan. Reduce heat to medium-low; stir until mixture leaves path on back of wooden spoon when the finger is drawn across, about 5 minutes (do not boil). Remove form heat. Add both chocolates and vanilla; whisk until chocolate is melted. Divide mixture among 6 3/4 cup pot de creme cups or ramekins. Cover and refrigerate overnight. 3. Top each with whipped cream and sprinkle lightly with cayenne. ---------------------------------------------------------------------------
Nutrition
Ingredients
