Chocolate Orange Crème Brûlée Recipes

BLOOD ORANGE CHOCOLATE-BOTTOM CRèME BRûLéE

Steps:

• Position a rack in the center of the oven and preheat to 300ºHave ready 2 (6-ounce)or 3 (4-ounce)heatproof ramekins, canning jars, bowls, or cappuccino cups, a small roasting pan, and a piece of aluminum foil. Bring a kettle of water to a boil.
• Place the chocolate in a small bowl. In a small saucepan, bring the cream just to a boil over a medium flame, swirling the pan occasionally. Pour the hot cream over the chocolate, let it sit for 1 minute, then whisk gently until smooth.
• Pour the chocolate goodness into the waiting ramekins and place them in the freezer to firm up.
• In the same saucepan, combine the cream, orange zest, and vanilla pod and scrapings. Over a medium flame, heat the mixture, swirling frequently, until small bubbles appear around the sides of the pot and the mixture is hot and steamy. Remove from the heat, cover, and steep 10 minutes.
• Meanwhile, place the egg yolks in a medium bowl and whisk in the sugar and salt to combine. When the cream has steeped, gradually whisk in the hot cream, whisking constantly. Strain the mixture through a fine-mesh sieve and into a pitcher, pressing on the good stuff to extract the flavor. (You can rinse and dry the vanilla pod and use it to make vanilla extract or sugar.)
• Place the chilled, chocolate-bottomed ramekins in the roasting pan, and divide the custard mixture among the ramekins. Cover with the foil, poke a few holes in it, and peel back a corner. Place the whole thing on the oven rack and carefully pour in enough boiling water to come halfway up the sides of the ramekins. Close the oven door and bake the ramekins until the custards wobble like Jell-o when you give them a jiggle, 25-35 minutes. Be careful not to overbake or the custard will turn grainy; if bubbles appear around the sides of the custards, remove them immediately.
• Remove from the oven and let cool until you can remove them from the water, then cool completely. Cover and chill the custards until firm, 2-4 hours or up to 3 days.
• Sprinkle a chilled custard with enough sugar to coat it in a thin, even layer, about 1 teaspoon. Tilt the ramekin and tap it around to even out the sugar layer if need be. Use a crème brûlée torch held a few inches away from the sugar and pointing straight down to gently caramelize the sugar. If it starts to blacken, pull the torch further away, and use a circular motion to evenly torch the whole top. Now repeat with a second teaspoon of sugar; this will make a thick lid that is pleasing to crack. Repeat with the remaining crème brûlée(s). Chill for 10-20 minutes to harden the lid and cool the custard back down.
• Meanwhile, cut the ends off of the blood oranges and place one cut-side-down in a cutting board. Use a sharp knife (I like a serrated knifto pare away the peel and white pith, following the curve of the orange. When the pith is removed, turn the orange on its side and slice into 1/4-inch thick rounds.
• Place 2-3 rounds atop each crème brûlée, sprinkle them with another teaspoon of sugar, and torch the sugar with the crème brûlée torch. Serve immediately.

CHOCOLATE ORANGE CREME BRULEE

Steps:

• Whisk egg yolks and sugar until pale and fluffy. Set aside. In a medium saucepan heat milk and cream until boils. Add chocolate and chocolate chips and stir until smooth. Your next step is to add orange oil and stir until all ingredients are happy with orange oil. Then add yolks mixture to the chocolate. Be sure to mix well until all ingredients are incorporated. Pour mixture into 4 ramekins and place into baking dish. Fill baking dish with hot water. (the water should be half way up side of ramekins). Bake at 300 F for 45 minutes. Remove from oven and cool. Transfer to the fridge for 8 hours or overnight. Before Serving: Sprinkle brown sugar on top of each chocolate orange creme brulee and caramelize with kitchen torch. If you don't have it I hope you have broiler. Turn on the broiler to 500 F. Place ramekins on baking sheet and broil until sugar caramelize (for 1 minute or 2). Optional: Serve with orange pieces, grated orange skin, heavy cream. ENJOY AND SHARE.

CHOCOLATE ORANGE CRèME BRûLéE

Steps:

• Beat the yolks with the sugar, add the milk and cream. Then add the cocoa and the orange segments. Pour into the cups. Cover the cups with the lids. Place in basket no. 3. Steam for 15 minutes with the starter and the main dish. When cooked, remove the covers and allow to cool. Sprinkle the tops with the brown sugar and caramelize it with a kitchen blowtorch or under a hot grill. Decorate with orange segments.

ORANGE CREME BRULEE

Steps:

• Preheat the oven to 300 degrees F.
• Combine the eggs, egg yolk, and sugar and whisk well. Add the vanilla and orange zest. In a small saucepot, scald the heavy cream and Grand Marnier. Remove and slowly add 1/3 of scalded cream mixture into the egg mixture (temper the custard). Return the egg mixture to the cream and combine. Chill for 10 to 15 minutes. Set up a water bath for the brulee dishes and place the brulee dishes into the bath, making sure the water comes 1/2 way up the side of the dish. Pour the brulee mix into the dish and bake in the oven for 25 to 35 minutes or until the custard is set. Refrigerate until ready for service. Place a light coating of sugar on top of each brulee and caramelize the sugar with either a torch or a broiler. Serve immediately.

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.

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-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 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 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.