The inspiration for these puddingy pots de creme actually came from the fondue challenge. I submitted a savory fondue, but couldn't stop thinking about what I would make for a sweet one. As someone who typically prefers potato chips over chocolate, I knew it would need a salty element to satisfy my salty-sweet tooth. <br /> <br />I came up with an idea for a fondue with chocolate, chili, bacon, and sea salt but an idea was all it was. Luckily Table9 posted an awesome recipe, "Chocolate and Ancho-Chili Bacon of a Masterpiece," and I commented on how fabulous it was, right up my alley. Table9 really nailed that one. <br /> <br />As soon as this challenge was posted, the ever-supportive hardlikearmour messaged me: "This week's contest made me think about your comment on the chocolate/chile/bacon fondue recipe. How about creating a pudding with chocolate, chile powder, and sea salt?" And like that it came together. I couldn't leave out the bacon though... <br /> <br />I used Dorie Greenspan's pots de creme recipe from "Baking from My Home to Yours" as a jumping off point and made a number of adjustments (dark chocolate instead of bittersweet, less sugar, addition of chile powder and cinnamon). I love the candied bacon from Clinton Street Bakery, but wanted to incorporate some maple flavor so broiled bacon drizzled with maple syrup until crispy. <br /> <br />The spiced pots de creme really are very good on their own. Warm in flavor and feeling, they are both decadent and light. Although there is a generous amount of chile powder, they are spiced, not spicy. If you enjoy them straight out of the oven (after allowing them to cool slightly) they have the texture of pudding beneath the skin. Or, if you allow them to cool in the refrigerator for three hours to overnight, they will firm up slightly. Both are excellent. <br /> <br />I made my maple whipped cream with just a hint of maple, but you can adjust as you like. My original plan was to include the sea salt, and that is how I enjoyed it last night (you can see the salt crystals in my photo), but I actually think the bacon lends enough saltiness to the dish. I leave it up to you. The maple candied bacon would also be good crumbled on top of salads. - kmartinelli

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