Chocolate Espresso Creme Brulee

How do you say "I love you" with food on Valentine's Day?   One way is with my Chocolate Espresso Creme Brulee.   With rich dark chocolate, warm espresso and a hint of vanilla, this is sure to please your significant other!

Chocolate Espresso Creme Brulee

Ingredients:

• 2 C heavy cream
• 1 vanilla bean, split lengthwise
• 5 large egg yolks
• 1/4 C sugar
• 3 oz good dark chocolate (I used Ghirardelli's 86%)
• 1 T instant Espresso granules
• 1/3 C sugar for top

Directions:   Preheat oven to 300 degrees F.   In a saucepan, hear cream with vanilla bean over medium low heat for 15 minutes, stirring often and do not let boil.   Remove from heat and let steep for 10 minutes.   Take vanilla bean and scrape seeds from inside, add to cream.   In a separate small glass dish, melt chocolate in the microwave 30 seconds at a time and add to the cream.   Add 1 T instant espresso to the cream and whisk until well incorporated.

heavy cream with vanilla bean seeds

my favorite Instant Espresso

In a separate bowl, beat egg yolks until light and fluffy.   Gradually beat in the 1/4 C sugar and slowly add the cream mixture, a little at a time so you don't scramble the eggs, whisking until well blended.

egg yolks and sugar whipped into submission

 incorporating the chocolate espresso cream into the egg mixture

into a warm bath and into the oven

Pour the custard into ramekins or custard cups.   Place the dishes in a large baking pan and pour hot water into the pan until it reaches halfway up the sides of the ramekins.   Bake for 35 - 40 minutes or until the mixture is set in the center.   Let cool to room temperature then refrigerate for at least 2 hours.

Before serving, divide the 1/3 C sugar in a thin, even layer over each custard, covering completely.   To caramelize, use a propane torch and hold it so the fame just touches the surface of the sugar, starting in the middle and working outwards.   Serve immediately!