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
ANNIE'S WHITE CHOCOLATE-KAHLUA® CREME BRULEE
I try to come up with at least one new dish for every holiday with the family. I decided to do a creme brulee one year, and found several recipes that looked interesting but none were quite what I wanted. I ended up combining a couple, then tweaking until my hubby said, That's it! Now when the torch comes out, everyone starts swarming! I've even found hidden dishes in the refrigerator where someone has saved one for themselves.
Provided by Annie C
Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes Coffee Liqueur
Time 3h52m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat oven to 300 degrees F (150 degrees C).
- Whisk egg yolks and 1/3 cup white sugar together in a bowl until smooth.
- Bring 1 3/4 cup plus 2 tablespoons heavy cream to a simmer in a saucepan over medium-high heat, about 5 minutes. Add white chocolate. Remove from heat and whisk until chocolate is melted.
- Spoon 2 tablespoons of cream mixture into egg yolks, whisking constantly to prevent eggs from scrambling. Pour remaining cream mixture over egg yolks, whisking until custard is thick and smooth. Stir in vanilla extract and coffee liqueur.
- Pour custard into four 6-ounce ramekins. Arrange ramekins in a 9x13-inch baking pan. Pour in enough warm water to come 1 1/2 inches up the sides of the ramekins.
- Bake in the preheated oven until custard is set, about 45 minutes. Cool to room temperature, about 30 minutes. Cover with plastic wrap and refrigerate until chilled, about 2 hours.
- Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
- Arrange ramekins on a baking sheet. Sprinkle 1 teaspoon white sugar over each custard.
- Broil in the preheated oven until sugar is melted and crispy, about 2 minutes. Chill before serving, 5 to 10 minutes.
Nutrition Facts : Calories 736.4 calories, Carbohydrate 47.9 g, Cholesterol 414.8 mg, Fat 55.8 g, Fiber 0.1 g, Protein 7.2 g, SaturatedFat 33.1 g, Sodium 78.6 mg, Sugar 43.6 g
JASONS CHOCOLATE CREME BRULEE'
Categories Egg Dessert Bake Vegetarian Wheat/Gluten-Free
Yield 20 4oz ramekins
Number Of Ingredients 7
Steps:
- Preheat oven to 300 degrees. In a heavy bottom pot heat the cream, sugar, liquer and vanilla. Once warm but not boiling add cocoa and chocolate and wisk while still heating. Once the chocolate has completely melted temper the yolks and let cool completely. After yolk mixture has cooled strain through a strainer lined with cheesecloth, pour into shallow ramekins and bake in a hot water bath for 15 minutes, then turn and bake 15 more (until set up). Cool for 3+ hours, cover with sugar and carmalize with a torch.
JACQUELINE KENNEDY ONASSIS' CREME BRULEE
Steps:
- In upper part of double boiler, heat 3 cups of heavy cream with the vanilla bean. In a bowl, beat 6 tablespoons of sugar with the egg yolks and eggs until light and creamy. Take out the vanilla bean, and stir the warm cream into the yolks very carefully and slowly. Return the mixture to the double boiler, over boiling water. Stir constantly until the custard coats the spoon. Then put into a glass serving dish and place it in the refrigerator to set. When ready to serve, cover the top of the custard completely with brown sugar, using 1/2 cup or more. Place the dish on a bowl of crushed ice and place custard under broiler flame until sugar melts and caramelizes. Keep watching it, for the sugar will burn. Serve immediately.
CHOCOLATE CREME BRULEE'
This is so easy to make at home and it tastes wonderful. This version has a surprise chocolate filling as a bonus.
Provided by Bekah
Categories Dessert
Time 1h
Yield 10 serving(s)
Number Of Ingredients 7
Steps:
- In a microwave safe bowl, whisk together the half&half and cocoa, this will be slightly lumpy.
- Microwave on high for 1 to 1 1/2 minutes, or until the half&half is slightly warm.
- Whisk the mixture again to disolve lumps.
- Whisk the eggs and 2/3 cup sugar into the cocoa mix.
- Pour one cup of the mixture into each of ten 6 ounce custard cups (make sure they are broiler proof).
- Spoon 1 teaspoon of chocolate chips into the middle of each cup.
- Place the cups on a 17x12 baking sheet or a large baking pan that can hold all of them.
- Fill the sheet half full with warm water (or to a depth of 1 inch).
- Bake in a preheated 325F oven for 30-35 minutes, or until the center doesn't giggle when gently shaken.
- Carefully move the cups to a cooling rack and let them rest for 15 minutes.
- Then cover and refrigerate for 2 hours to 2 days before serving.
- When ready to serve, preheat the broiler.
- Sprinkle 2 teaspoons of sugar over each serving.
- Put the cups on a broiler-safe pan.
- Broil with the tops of the cups 2 inches from the heat for 2 to 4 minutes or until the sugar is caramelized.
- Careful not to burn!
- To serve, garnish with raspberries and enjoy!
Nutrition Facts : Calories 259.4, Fat 13.2, SaturatedFat 7.2, Cholesterol 153.8, Sodium 73.1, Carbohydrate 31.8, Fiber 1.7, Sugar 26.1, Protein 7
CHOCOLATE CREME BRULEE
Make and share this Chocolate Creme Brulee recipe from Food.com.
Provided by Jens Kitchen
Categories Dessert
Time 45m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Preheat the oven to 250 degrees F.
- Melt the chocolate in a microwave oven or in a bowl over hot water, then leave to cool slightly.
- Beat the egg yolks with the sugar using an electric mixer until the mixture is pale. Add the melted chocolate, then the cream, beating constantly.
- Pour the mixture into individual gratin dishes or ramekins and bake for about 30 minutes. Keep a close eye on them -- the creamy mixture should be firm at the edges but not yet set in the middle.
- Remove the ramekins from the oven and leave to cool before placing them in a refrigerator for several hours.
- Just before serving, set the oven to broil, sprinkle the cream-filled ramekins with brown sugar, caramelize them under the broiler and then return them to a cool place.
Nutrition Facts : Calories 593.6, Fat 53.8, SaturatedFat 32.2, Cholesterol 356.1, Sodium 56.4, Carbohydrate 30, Fiber 3.9, Sugar 19.8, Protein 7.9
CHOCOLATE CREME BRULEE
Not my recipe, but a UKTV offering published in the BBC Good Food Magazine, September 2007 (credit where credit is due). I couldn't find it here, and it is seriously wicked!!!
Provided by julieravey
Time 45m
Yield Serves 4
Number Of Ingredients 0
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.
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