Spiced Mexican Chocolate Pots de Crème

Yields 6-8 4 oz ramekins


  • 1 qt. heavy cream 
  • 1/4 cup brown sugar
  • 1 tsp. vanilla extract
  • Pinch salt
  • Pinch Cayenne 
  • 2 tsp. ground cinnamon
  • 1/4 tsp. ground ginger
  • 1/4 tsp. allspice
  • 8 oz. chocolate chips
  • 8 egg yolks 


  1. In a medium sauce pot, bring cream to a simmer at 180 degrees
  2. Stir in chocolate chips until completely incorporated 
  3. Add all the spices/salt
  4. Slowly temper the cream mixture into egg yolks, add slowly to be careful not to curdle the egg yolks
  5. Once all the ingredients are together, add the mixture back to the pot, using a spatula continuously stirring to insure the mix doesn’t stick or burn 
  6. When you reach a custard state, remove from heat and strain through a fine mesh strainer
  7. Portion into desired ramekins (6 oz ramekins are the best)
  8. Place in a water bath and bake at 300 degrees for 20-30 minutes until slight giggle
  9. Remove from heat and let cool before serving 

Dulce de Leche


  • 1 can sweet condensed milk 


  1. Remove paper from can. Place in Sous vide bath at 185 degrees for twelve hours.
  2. Once cooked, remove from water bath and portion over chilled pot de crème

Vanilla  Whip Cream 


  • 2 cups heavy whipping cream
  • 1/2 cup powdered sugar
  • 2 tsp. vanilla extract


  1. Place all ingredients either in a KitchenAid mixer with a whisk attachment or a bowl using a hand whisk 
  2. Whisk until whip cream consistency 

headshot of Chef Anthony Felan

Chef Anthony Felan

Chef Anthony Felan is a graduate of Le Cordon Bleu College of Culinary Arts in San Francisco where he began his journey in the culinary world. His experience cooking in some of the Bay Area’s best restaurants, as well as his childhood memories of working in his grandfather’s garden, instilled in him a deep respect for fresh ingredients. His love for Louisiana and his family brought him back home in 2010, where he joined the team of Wine Country Bistro and quickly moved up to Executive Chef. 

In 2017, Anthony’s drive for something of his own led to his first business endeavor. Fat Calf Boucherie started as a stationary food trailer at Red River Brewing Company, serving gastro-pub style fare utilizing locally raised meat. His popular food trailer concept evolved from a 10-item menu parked outside the building to moving inside the brewery and expanding to a full menu. 

In November 2019, he along with his wife and mother-in-law opened Fat Calf Brasserie. Located in the Highland community of Shreveport, Fat Calf Brasserie is a casual and quaint neighborhood establishment that offers French-inspired Southern cuisine with an eclectic craft cocktail and wine program. 

In addition to the restaurant, Chef Anthony provides unique dining experiences through on and off-site Chef’s Tables, 2nd Act Supper Club, and Fat Calf’s catering program. 

Chef Anthony was one of Louisiana Cookin’ magazine’s 2020 Chefs To Watch,  Shreveport-Bossier Convention and Tourist Bureau’s 2022 Excellence in Hospitality Awards’ Chef of the Year, and the Louisiana Food Prize 2022 People’s Choice Award winner.  Fat Calf Brasserie was chosen by the Shreveport-Bossier community as SB Magazine’s Best New Restaurant in 2020.    


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