Ingrédients pour Espresso Chocolate Creme Brulee
- Heavy Cream
- Whole Milk
- ½ cup granulated sugar
- 1 vanilla bean (split and scraped)
- Bittersweet Chocolate
- 2 teaspoons espresso powder
- 4 large egg yolks
- White Sugar
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Comment préparer Espresso Chocolate Creme Brulee
- Preheat oven to 325°F (160°C).
- In a medium saucepan, combine 2 cups heavy cream, 1 cup whole milk, ½ cup granulated sugar, 1 vanilla bean (split and scraped), 4 ounces bittersweet chocolate (finely chopped), and 2 teaspoons espresso powder.
- Heat the cream mixture over medium heat, stirring occasionally, until it just begins to simmer. Do not boil.
- In a stainless steel bowl, whisk together 4 large egg yolks until pale and slightly thickened.
- Slowly whisk the hot cream mixture into the egg yolks, ensuring a smooth and even consistency. Strain the custard through a fine-mesh sieve into a heatproof container with a pouring spout.
- Place four 3/4-cup ramekins in a shallow baking pan.
- Evenly pour the custard into the ramekins.
- Pour boiling water into the baking pan until it reaches halfway up the sides of the ramekins.
- Bake in the preheated oven for 30-35 minutes, or until the custards are just set around the edges but still slightly jiggly in the center.
- Remove the pan from the oven and carefully remove the ramekins.
- Let the crème brûlées cool to room temperature on a wire rack.
- Refrigerate for at least 3 hours, or preferably overnight, to allow the custards to fully set.
- Just before serving, sprinkle each crème brûlée with 1 teaspoon of brown sugar.
- Caramelize the sugar using a crème brûlée torch or by placing the ramekins under a broiler until the sugar is melted and golden brown. Watch closely to prevent burning.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
73g
Fat
113g
Carbs
7g
