New! Chocolate Creme Brûlée Recipe
candied peanuts, ancho chile
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Ingredients
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Chocolate Crème Brûlée
Method
Preparation Instructions
- 1
Prepare the Chocolate Mixture
In a medium saucepan, combine the heavy cream, whole milk, granulated sugar, cocoa powder, and ancho chile powder. Heat over medium heat until the mixture is warm but not boiling. Remove from heat and add the chopped chocolate, stirring until melted and smooth.
- 2
- 3
Combine and Strain
Slowly pour the warm chocolate mixture into the egg yolks, whisking continuously to prevent curdling. Strain the mixture through a fine sieve into a clean bowl to remove any lumps.
- 4
Bake the Brûlées
Preheat your oven to 325°F (160°C). Divide the chocolate mixture evenly among ramekins. Place the ramekins in a baking dish and fill the dish with hot water until it reaches halfway up the sides of the ramekins. Bake for 30-35 minutes or until the edges are set but the center remains slightly jiggly.
- 5
Chill
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.
- 6
Caramelize the Sugar
When ready to serve, sprinkle a thin layer of brown sugar over the top of each chilled crème brûlée. Using a kitchen torch, caramelize the sugar until it forms a crispy crust. Let it sit for a minute to harden.
- 7
Garnish and Serve
Top each crème brûlée with crushed candied peanuts before serving.
