Creamy Mexican Custard Delight

Mexican dessert dreams come true! Indulge in creamy, rich, and velvety custard treats infused with cocoa powder and spices. Make and devour tonight!

Rich and creamy, with a hint of Mexican flair, this custard delight is a game-changer for dessert lovers.

With a velvety smooth texture and deep, dark cocoa flavor, these individual treats are sure to impress at any gathering.

Perfect for special occasions or everyday indulgence.

Ready Time

2 hrs 20 mins


8 servings


  • 1 1/2 cups heavy cream
  • 1/2 cup granulated sugar
  • 1/4 cup unsalted butter, melted
  • 3 large egg yolks
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon pure vanilla extract
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 cup Mexican cocoa powder


Preheat the oven to 350°F (180°C). In a medium saucepan, combine the heavy cream, granulated sugar, and kosher salt.

Heat over medium heat, stirring occasionally, until the sugar has dissolved and the mixture is hot but not boiling.

In a small bowl, whisk together the melted butter, egg yolks, vanilla extract, cinnamon, and nutmeg until well combined. Gradually pour the warm cream mixture into the egg yolk mixture, whisking constantly to prevent the eggs from scrambling.

Return the mixture to the saucepan and cook over low heat, stirring constantly, until the mixture thickens and coats the back of a spoon, about 10-12 minutes.

Remove the saucepan from the heat and stir in the Mexican cocoa powder until well combined. Strain the mixture into 8 ramekins or small cups.

Place the ramekins in a large baking dish and add enough hot water to come halfway up the sides of the ramekins.

Bake for 25-30 minutes, or until the edges are set and the centers are still slightly jiggly. Remove the ramekins from the baking dish and let them cool to room temperature.

Cover and refrigerate for at least 2 hours or overnight.

Serve chilled, garnished with a sprinkle of cocoa powder or whipped cream if desired.


Note that the heavy cream is the base of this dessert, so make sure to use high-quality cream for the best flavor and texture.

Also, don’t let the mixture boil when heating the cream mixture, you want it hot but not boiling.

Whisk constantly when adding the warm cream mixture to the egg yolks to prevent scrambling.

If you don’t have Mexican cocoa powder, you can substitute with regular cocoa powder but it will change the flavor profile.

Don’t overbake, the centers should still be slightly jiggly when you remove them from the oven.

Let them cool completely before refrigerating, and Chill for at least 2 hours or overnight for the best results.

Nutrional Value

  • Calories: 320
  • Total Fat: 24g
  • Saturated Fat: 16g
  • Cholesterol: 120mg
  • Sodium: 50mg
  • Total Carbohydrates: 20g
  • Dietary Fiber: 2g
  • Sugars: 16g
  • Protein: 6g
Creamy Mexican Custard Delight
Creamy Mexican Custard Delight

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