CHOCOLATE CREME BRULEE
This chocolate-centric creme brulee retains the creaminess and caramelized-sugar topping of the classic version. Though caramel and chocolate are considered sweets, the real secret to their allure is an undercurrent of bitterness, a natural component of cacao and burned sugar.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 4 (or enough for 15 sandwiches)
Number Of Ingredients 5
Steps:
- Preheat oven to 250 degrees. Makethe creme brulee: Heat creamand 1/4 cup sugar in a smallsaucepan over medium heat,stirring, until sugar dissolvesand the cream just begins tosimmer. Add chocolate, andwhisk until melted and smooth.
- Whisk remaining 3 tablespoonssugar with the egg yolksin a medium bowl. Slowly pourcream mixture into yolk mixture,whisking constantly. Straincustard through a fine sieve.
- Pour custard into four 4-ounceramekins. Transfer ramekins toa roasting pan, and fill pan withenough boiling water to reachhalfway up the sides of ramekins.Bake until custards are justset, 1 hour to 1 hour 10 minutes.Carefully remove from water,and let custards cool.
- Assemble the cremes brulees: Refrigerate for 1 hour. Top each with 1 tablespoon sugar. Hold asmall handheld kitchen torch at a 90-degree angle 3 to 4 inches from surface of custard. Moveflame back and forth until surface is caramelized. Alternatively, broil custards on top rack untilcaramelized, 1 to 2 minutes.
CHOCOLATE CREME BRULEE
Steps:
- Preheat the oven to 275 degrees. Place six (8-ounce) ramekins in a roasting pan large enough to hold them completely flat.
- In a large heatproof bowl, whisk together the egg, egg yolks, and sugar until just combined. Meanwhile, scald the cream in a medium saucepan. Off the heat, add the chocolate and espresso and whisk until the chocolate is melted. Slowly whisk the cream mixture into the egg mixture, then whisk in the coffee liqueur and vanilla. Transfer to a large measuring cup and pour into the prepared ramekins until full.
- Place the pan in the oven and carefully pour enough of the hottest tap water into the pan to come halfway up the sides of the ramekins. Bake for 40 to 50 minutes, until the custards are set on the edges but still a little jiggly in the middle when gently shaken. Remove the custards from the water bath, cool to room temperature, wrap in plastic, and refrigerate until firm.
- To serve, spread 1 tablespoon of sugar evenly on each custard. With a kitchen blowtorch held one inch from the surface of the creme, heat the sugar until it caramelizes evenly. Allow to cool for 5 minutes and serve.
CHOCOLATE CREME BRULEE
A great take on classic creme brulee, with just the right amount of chocolate.
Provided by jeanius80
Categories Desserts Custards and Pudding Recipes Creme Brulee Recipes
Time 5h31m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 300 degrees F (150 degrees C).
- Combine heavy cream, vanilla bean, and salt in a saucepan over medium heat. Heat until surface of cream begins to shimmer, about 5 minutes. Remove from heat and take out vanilla bean.
- Whisk egg yolks, 3/4 cup plus 2 tablespoons white sugar, and cocoa together in a large bowl until well-blended. Pour hot cream over egg mixture a little at a time, stirring constantly, until all cream is incorporated and custard is smooth. Strain custard into a large glass measuring cup.
- Arrange eight 6-ounce ramekins in a roasting pan. Pour custard into ramekins. Pour enough warm water into the pan to come halfway up the sides of the ramekins. Cover pan loosely with aluminum foil.
- Bake in the preheated oven until custard is firm around the edges, but still wobbly in the center, about 1 hour. Remove from oven and let cool to room temperature, about 1 hour.
- Cover ramekins with plastic wrap and refrigerate until chilled, about 3 hours.
- Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
- Remove ramekins from refrigerator and blot any liquid on the surface with a paper towel. Arrange ramekins on a baking sheet. Top each custard with 1 tablespoon of brown sugar, spreading evenly to the edges.
- Broil in the preheated oven until sugar is melted and crisp, 30 seconds to 2 minutes. Cool briefly, about 5 minutes, before serving.
Nutrition Facts : Calories 619.3 calories, Carbohydrate 43.9 g, Cholesterol 367.9 mg, Fat 49.2 g, Fiber 1.8 g, Protein 6.1 g, SaturatedFat 29.4 g, Sodium 130.8 mg, Sugar 37.2 g
EASY CHOCOLATE CREME BRULEE
What can be better than silky smooth creme brulee with rich chocolate? You don't even need to water-bath this version! Use heart-shaped ramekins for a Valentines Day treat. This so easy and delicious, you'll look like a professional chef! For an elegant presentation, top with a few raspberries and a mint sprig.
Provided by LSNEED62
Categories World Cuisine Recipes European French
Time 7h20m
Yield 6
Number Of Ingredients 6
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Set 6 (6 ounce) ramekins on a baking sheet.
- Pour cream, sugar, and vanilla into a saucepan, and place over medium heat. Stir to dissolve the sugar, and heat until it begins to simmer, then remove from heat. Place egg yolks in a large bowl, and slowly whisk in the hot cream mixture, about 2 tablespoons at a time, until you have added approximately a cup of cream to the yolks. At this point, pour in the remaining cream, and whisk until smooth. Stir in the chocolate chips, and set aside for 5 minutes.
- Stir the mixture until the chocolate is smooth and evenly distributed. Pour into ramekins, and bake in preheated oven until the center is just set, 15 to 20 minutes. Remove from oven, and allow to cool for 45 minutes, then place into the refrigerator, and chill until cold, about 6 hours.
- Place oven rack in topmost position. Turn oven to Broil.
- Sprinkle the tops of each creme brulee with sugar until evenly coated, gently pour off excess sugar. Place ramekins onto a baking sheet, and place under the broiler until the sugar bubbles and turns a light caramel brown. Serve immediately.
Nutrition Facts : Calories 778.2 calories, Carbohydrate 35.2 g, Cholesterol 524.6 mg, Fat 69.5 g, Fiber 0.8 g, Protein 7.8 g, SaturatedFat 41.4 g, Sodium 73.9 mg, Sugar 28.9 g
CHOCOLATE CREME BRULEE
Steps:
- Preheat the oven to 350 degrees F.
- In a heavy pan heat the cream with the vanilla pod until scalding hot but not boiling. Remove from heat, cover and leave to infuse for 15 minutes. Remove the pod and scrape seeds into the cream with the tip of a knife. Break up the chocolate and stir into the cream until melted and smooth.
- Put the egg yolks and icing sugar into a bowl. Beat with a wooden spoon until well blended and then stir in chocolate cream. Pour into 4 (8-ounce) creme brulee dishes. Stand in a bain-marie. Bake in the oven 30 minutes until firm. Remove and cool. Chill overnight or for up to 48 hours. Sprinkle caster sugar over the top and put under a hot grill to caramelize. Serve within 1 hour.
CHOCOLATE-ANCHO CRèME BRûLéE
Categories Milk/Cream Chocolate Egg Dessert Bake Broil Spice Fall Cinnamon Ramekin Bon Appétit Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F. Combine first 4 ingredients and 1/3 cup sugar in heavy large saucepan and bring to boil, stirring occasionally. Remove from heat. Add chocolate; whisk until melted and smooth. Whisk egg yolks in large bowl to blend. Gradually whisk in hot chocolate mixture. Divide custard among eight 3/4-cup custard cups or soufflé dishes. Place cups in heavy large baking pan. Add enough hot water to pan to come halfway up sides of cups. Bake custards until almost set in center, about 35 minutes. Remove cups from water and cool completely. Cover and refrigerate overnight.
- Preheat broiler. Mix remaining 6 teaspoons sugar and ground cinnamon in small bowl. Sprinkle sugar mixture over custards. Broil until sugar melts and caramelizes, watching carefully and turning often, about 2 minutes. (Can be made 2 hours ahead. Refrigerate.) Transfer to plates and serve.
- This deep-reddish-brown chili is available at Latin American markets, specialty foods stores, and some supermarkets.
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CHOCOLATE-ANCHO CREME BRULEE - BETTER HOMES & GARDENS
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4.3/5 (11)Total Time 2 hrsServings 6
- Preheat oven to 325 degrees F. In a heavy small saucepan, heat half-and-half and cinnamon stick over medium heat just until bubbly. Remove from heat; remove cinnamon stick. Add chocolate to cream. Let stand 5 minutes; whisk until smooth and set aside.
- Meanwhile, in a medium bowl, combine egg yolks, 1/3 cup sugar, the vanilla, chile pepper, and salt. Whisk until combined. Slowly whisk the chocolate mixture into the egg mixture.
- Place six 5- to 6-ounce ungreased casseroles, souffle dishes, or 6-ounce custard cups in a 13x9x2-inch baking dish or pan. Divide custard mixture mixture evenly among the souffle dishes. Place baking dish on oven rack. Pour enough boiling water into the baking dish to reach halfway up the sides of the casseroles.
- Bake for 35 to 40 minutes or until a knife inserted near the centers comes out clean. Carefully remove casseroles from water; cool on a wire rack. Cover and chill for at least 1 hour or up to 24 hours.
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Reviews 54Category DessertServings 8Total Time 4 hrs
- Pour the cream into a medium saucepan, add a cinnamon stick and Ancho chili. Place over medium heat until small bubbles form around the edges of the pan and immediately remove from the heat. Add chocolate chips and stir until combined and smooth. Let custard mixture cool to room temperature, then using a mesh strainer push custard through leaving behind the cinnamon stick, chili, and seeds.
- In a medium bowl, briskly whisk the egg yolks until pale in color, about 1 to 2 minutes. Whisk in the ½ cup sugar until dissolved, about 2 minutes. Gently whisk in the cream, taking care to not overbeat. You don’t want to see bubbles form.
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