Chipotle Chocolate Pot de Crème with Raspberry Blondies

Directions

1. Chipotle Chocolate Pot de Cr�me(Yields 2 4 ramekins or bowls)
2. In a glass or heatproof measuring cup, toss chocolates and Chipotle powder together, set aside.
3. In a medium saucepan, whisk: cream, egg yolks, sugar, and salt together
4. Simmer on medium heat, until thickened enough to coat the back of a spoon. Whisk frequently to avoid curdling.
5. Remove custard from the heat, and pour over chocolate to melt
6. whisk or blend until smooth and creamy.
7. Pour pot de cr�me into serving bowls or ramekins, chill to set (about 4-5 hours).
8. Browned Butter Raspberry Blondies
9. Preheat oven to 350�F, and line an 8x8 baking pan with parchment paper.
10. Melt and brown butter in a large saucepan over medium heat
11. Once browned, add: eggs, sugar, and vanilla extract, whisk until smooth.
12. In a separate bowl, whisk flours, baking powder, salt, and chocolate together. Gradually fold into wet batter ingredients by hand, don't overmix!
13. Scrape batter into prepared baking pan
14. Crumble or chop frozen berries and sprinkle on top of batter.
15. Bake for 22-25 minutes, until golden brown and puffed.