Mayan Chocolate Pudding

Directions

1. 1
   Preheat the oven to 325.
2. 2
   In a medium saucepan, combine the heavy cream with the milk and bring to a boil over moderate heat.
3. 3
   Remove from the heat and whisk in the chocolate until melted, then whisk in the cinnamon, salt, habanero and allspice.
4. 4
   In a large bowl, whisk the egg yolks with the sugar until pale, about 2 minutes.
5. 5
   Gradually whisk in the hot chocolate mixture until smooth.
6. 6
   Ladle the custard into twelve 5-ounce ramekins.
7. 7
   Set the ramekins in a large roasting pan or two deep baking pans and transfer to the middle of the oven.
8. 8
   Fill the roasting pan or baking pans with enough boiling water to reach halfway up the sides of the ramekins.
9. 9
   Bake for about 40 minutes, until the puddings are set but still slightly wobbly in the center.
10. 10
    Using tongs, transfer the ramekins to a baking sheet and refrigerate until chilled, at least 4 hours.
11. 11
    Top the puddings with whipped cream and serve.