Chocolate Creme Brûlée
This is the perfect dessert to make for your Valentine. You can prepare it up to three days in advance and keep in the refrigerator. Caramelize the sugar on top right before serving.Plan Ahead Note: the custard needs to be refrigerated until firm.
Ingredients
- 1 extra -large egg
- 4 extra-large egg yolks
- ½ cup granulated sugar plus extra for topping
- 3 cups heavy cream
- 8 oz. bittersweet chocolate chopped
- 1 teaspoon instant espresso granules
- ¼ cup coffee liqueur such as Kahlua
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 275°.
- Place six (8oz.) ramekins in a roasting pan large enough to hold them completely flat.
- In a large heatproof bowl, whisk together the egg, egg yolks, and sugar until just combined.
- Scald the cream in a medium saucepan. Remove from heat and add the chopped chocolate and espresso and whisk until the chocolate is melted.
- Slowly whisk the cream mixture into the egg mixture, then whisk in the coffee liqueur and vanilla.
- Transfer to a large measuring cup and pour into the prepared ramekins until full.
- Place the pan in the oven and carefully pour enough of the hottest tap water into the pan to come halfway up the sides of the ramekins.
- Bake for 40-50 minutes, until the custards are set on the edges but still a little jiggly in the middle when gently shaken.
- Remove the custards from the water bath and cool to room temperature.
- Wrap each ramekin in plastic wrap and refrigerate until firm.
- To serve, spread 1 Tablespoon of sugar evenly on each custard. With a kitchen blowtorch held one inch from the surface of the creme, heat the sugar until it caramelizes evenly.
- Allow to cool for 5 minutes and serve.
Notes
Recipe from Cooking For Jeffery Cookbook.