Ingredients
Method
- 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.