Chocolate Ancho Crème Brûlée Recipes

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

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.

EASY CHOCOLATE CREME BRULEE

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.

CHOCOLATE CREME BRULEE

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.

CHOCOLATE-ANCHO CRèME BRûLéE

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.

CHOCOLATE ANCHO CREME BRULEE RECIPE - (4/5)

Steps:

• Preheat oven to 325°F. In a heavy small saucepan heat half-and-half and stick cinnamon over medium heat just until bubbly. Remove from heat; remove cinnamon stick. Add chocolate to half-and-half. Let stand for 5 minutes; whisk until smooth. Set aside. Meanwhile, in a medium bowl whisk together egg yolks, the V3 cup sugar, the vanilla, chile pepper, and salt. Slowly whisk chocolate mixture into egg mixture. Place six 5- to 6-ounce individual casseroles, souffle dishes, or custard cups in a 13x9x2-inch baking dish. Divide custard mixture evenly among casseroles. Place baking dish on oven rack. Pour enough boiling water into baking dish to reach halfway up the sides of the casseroles. Bake for 35 to 40 minutes or until a knife inserted near centers comes out clean. Remove casseroles from water; cool on a wire rack. Cover; chill for 1 to 24 hours. Before serving, let custards stand at room temperature for 20 minutes. Combine the 2 tablespoons sugar and the ground cinnamon. Sprinkle over custards. Place on abaking sheet. Caramelize sugar with a. culinary torch or broil 4 to 5 inches from heat 1 to 2 minutes or until sugar is caramelized. Serve immediately. TIP: Choose the culinary torch if your dishes are not broiler-safe.

CHOCOLATE AND VANILLA CREME BRULEE

Steps:

• In a large saucepan, heat cream until bubbles form around sides of pan. In a small bowl, whisk egg yolks and 3/4 cup sugar. Remove cream from the heat; stir a small amount of hot cream into egg yolk mixture. Return all to the pan, stirring constantly. Stir in vanilla. Set aside., In a microwave, melt chocolate chips; stir until smooth. Slowly whisk in 2 cups of cream mixture until smooth. Transfer to eight ungreased 6-oz. ramekins or custard cups., Slowly pour remaining cream mixture over the back of a small spoon into the ramekins, forming layers. Place ramekins in a baking pan; add 1 in. of boiling water to pan., Bake, uncovered, at 325° for 35-40 minutes or until centers are just set (mixture will jiggle). Remove ramekins from water bath; cool for 10 minutes. Cover and refrigerate for at least 4 hours., If using a creme brulee torch, sprinkle custards with remaining sugar; heat until caramelized. Serve immediately., If broiling the custards, place ramekins on a baking sheet; let stand at room temperature for 15 minutes. Sprinkle with sugar mixture. Broil 8 in. from the heat for 4-7 minutes or until caramelized. Refrigerate for 1-2 hours or until chilled.

CHOCOLATE CREME BRULEE

Steps:

• Preheat the oven to 150C/ gas mark 2.
• Bring the cream up to the boil over a low heat. Turn off and allow to cool slightly.
• Add the chocolate to the cream and stir with a balloon whisk until fully incorporated.
• In a separate bowl, mix together the egg yolks and half of the sugar. Whisk in the cream and chocolate mixture. Pour into four ramekins.
• Place the ramekins in a roasting tin and half fill with hot water. Place a piece of foil loosely over the tin.
• Cook in the oven for approximately 25-30 minutes until firm around the edges but still slightly wobbly in the middle.
• Refrigerate for at least 4 hours.
• Sprinkle 1-2 teaspoons of the remaining sugar over each ramekin so that it thinly covers the surface of the brulees.
• Use a blowtorch or hot grill to caramelise the sugar. Serve.

CHOCOLATE ORANGE CRèME BRûLéE

Steps:

• Preheat oven to 325°F.
• Put chocolate in a small metal bowl. In a heavy saucepan heat 1/2 cup cream over moderately high heat until it just comes to a boil and pour over chocolate. Let chocolate stand until softened and whisk mixture until smooth.
• In a bowl whisk together yolks, whole egg, and granulated sugar and whisk in chocolate mixture. In pan heat remaining 1 1/4 cups cream and milk until mixture just comes to a boil. Add milk mixture to egg mixture in a stream, whisking, and whisk in Grand Marnier and zest. Skim off any froth.
• Divide custard among eight 1/2-cup flameproof ramekins set in a roasting pan and add enough hot water to pan to reach halfway up sides of ramekins. Bake custards in middle of oven until they are just set but still tremble slightly, about 40 minutes. Remove ramekins from pan and cool custards. Chill custards, covered loosely with plastic wrap, at least 4 hours or overnight.
• Set broiler rack so that custards will be 2 to 3 inches from heat and preheat broiler.
• Sift brown sugar evenly over custards and broil custards until sugar is melted and caramelized, about 2 minutes. (Alternatively, raw sugar may be sprinkled over custards and caramelized with a blowtorch.) Chill custards 20 minutes.