Chocolate Espresso Creme Brulee
- 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
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!