Espresso Chocolate Creme Brulee Recipes

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.

Steps:

• Preheat oven to 325 degrees F.
• Put cream, milk, sugar, vanilla bean, chocolate and espresso powder in a saucepan. Scald milk mixture. In a stainless steel bowl stir the egg yolks. Continue to stir egg yolks as you slowly pour the hot cream mixture over the yolks. Strain custard into a heat proof container with a pouring spout. Place four 3/4-cup ramekins in a shallow baking pan. Evenly pour the custard into the ramekins. Place the pan in the oven then pour boiling water into the baking pan so the water comes halfway up the sides of the ramekins. Cook about 30 to 35 minutes until only the custard centres jiggle slightly when the pan is moved. Remove the pan from the oven. Remove the ramekins from the pan and cool on a wire rack. Once the custards reach room temperature chill them in the refrigerator for at least 3 hours or overnight.
• Sprinkle each custard top with a teaspoon of brown sugar. Caramelize the sugar with a crème brûlée torch or under the broiler.

Steps:

• In a medium saucepan, combine 2 1/2 cups of cream, espresso beans and sugar. If using the vanilla bean, cut in half lengthwise; scrape out vanilla seeds. Add scraped pod and seeds to cream mixture. (If using vanilla extract, it will be added later.).
• Heat mixture until small bubbles form around edge of pan. Remove from heat; cover and let steep 30-40 min or until cream has taken on a good coffee flavor.
• Heat the oven to 400ºF.
• Place 8 (1/2-3/4 c.) ramekins in shallow roasting pan.
• Place chocolate and remaining 1/2 cup cream in metal bowl set over a pan of simmering water. Heat until melted, stirring occasionally.
• In a large bowl, beat egg yolks until well blended. Strain espresso-cream mixture slowly into egg yolks, whisking constantly to combine. If using vanilla extract, stir into custard now.
• Gradually whisk cream mixture into melted chocolate and then strain through a fine strainer.
• Pour custard into ramekins. Create a water bath - add enough boiling water to roasting pan to reach halfway up the sides of the ramekins. Cover pan securely with foil.
• Bake 50-60 min or until custards are set but still quivery like gelatin.
• Remove ramekins with tongs from the hot water; cool on wire rack 30-40 minute 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. Push the 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 the shallow roasting pan again and surround with ice cubes.
• Broil 3-6 min 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 -- so do this last.