Chocolate Crème Brûlée Recipe
espresso vodka, Tia Maria coffee liqueur, caramelized sugar, seasonal fruit
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Ingredients
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Crème Brûlée Base
Caramelized Sugar Topping
Garnish
Method
Prepare the Crème Brûlée
- 1
Heat the Cream
In a medium saucepan, heat the heavy cream over medium heat until it just begins to simmer. Do not let it boil.
- 2
Mix Egg Yolks and Sugar
In a separate bowl, whisk together the egg yolks and granulated sugar until the mixture is pale and slightly thickened.
- 3
Combine Mixtures
Slowly pour the hot cream into the egg yolk mixture, whisking constantly to temper the eggs. Add the espresso vodka, Tia Maria coffee liqueur, vanilla extract, and cocoa powder. Mix until well combined.
- 4
Strain the Mixture
Strain the mixture through a fine-mesh sieve into a large measuring cup or bowl to remove any lumps.
- 5
- 6
Bake the Custard
Divide the custard mixture evenly among the ramekins. Bake for 30-35 minutes, or until the edges are set but the center is still slightly jiggly.
- 7
Cool the Custards
Remove the ramekins from the water bath and let them cool to room temperature. Cover with plastic wrap and refrigerate for at least 4 hours, or overnight.
Caramelizing the Sugar
- 8
Prepare the Sugar
Sprinkle an even layer of granulated sugar over the top of each chilled crème brûlée.
- 9
Caramelize the Sugar
Using a kitchen torch, carefully melt the sugar until it caramelizes and forms a crispy top. If you don’t have a torch, you can place the ramekins under a broiler for 1-2 minutes, watching closely to avoid burning.
Serving
- 10
Garnish and Serve
Allow the caramelized sugar to cool for a minute. Garnish each crème brûlée with seasonal fruit before serving. Enjoy!