Email to Buny      

Creme Brulee: Chocolate Espresso Creme Brulee

Source of Recipe

Cooking Pleasures


List of Ingredients

3 cups whipping cream
1/3 cup whole espresso beans
1/3 cup sugar
1 3 inch piece vanilla bean or 1 1/2 tsp extract
6 ounces semisweet chocolate, chopped
6 egg yolks
1/3 cup packed light brown sugar


Recipe

In medium saucepan, combine 2-1/2 cups of the cream, espresso beans and sugar. If using vanilla bean, cut in half lengthwise; scrape out vanilla seeds. Add scraped pod and seeds to cream mixture. (If using vanilla extract, add in later). Heat mixture until small bubbles form around edge of pan. Remove saucepan from heat; cover and let steep 30 to 40 minutes or until cream has taken on a good coffee flavor. Heat oven to 300ºF. Place 8 (1/2 to 3/4 cup) ramekins in shallow roasting pan. Place chocolate and remaining 1/2 cup cream in metal bowl. Set over pan of simmering water. Heat until melted, stirring occasionally.

In large bowl, beat egg yolks until well blended. Strain espresso-cream mixture slowly into egg yolks, whisking to combine. If using vanilla extract, stir into custard. Gradually whisk cream mixture into melted chocolate. Strain through fine strainer. Pour custard into ramekins. Add enough boiling water to roasting pan to reach halfway up sides of ramekins. Cover pan securely with foil. Bake 50 to 60 minutes or until custards are set but still quivery like gelatin. With tongs, remove ramekins from hot water; cool on wire rack 30 to 40 minutes or until room temperature. Cover with plastic wrap; refrigerate at least 1 hour or up to 24 hours.

Place oven rack 8 inches from broiler. Heat broiler. Push brown sugar through strainer over each custard, allowing about 2 teaspoons per custard. Using fingers, gently spread brown sugar to distribute evenly. Place ramekins in shallow roasting pan; surround ramekins with ice cubes. Broil 8 inches from heat 3 to 6 minutes or until brown sugar melts and caramelizes, watching carefully to prevent burning. Cool to room temperature. Store in refrigerator. If made more than 4 hours ahead, topping will begin to soften and will no longer be crisp.