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Double Deep Chocolate Chipotle Creme Brulee
QBabe
Posts: 2,275
This was a great dessert to go with our weekend of egging! Here's the recipe, Chubby...[p]DOUBLE DEEP CHOCOLATE CHIPOTLE CREME BRULEE[p]4 tsp brulee sugar, or regular granulated sugar
2 squares unsweetened baking chocolate (2 oz)
**I used a "good" bittersweet chocolate (56%)
1 cup heavy cream
2 egg yolks
1/2 cup plus 2 tbsp sugar
Pinch of cinnamon
Pinch of salt
1/2 tsp vanilla
1/8 tsp chipotle powder
Butter for greasing ramekins [p]Preheat oven to 300° F. You will need 4 (4-oz)custard cups or ramekins at least 1.5 inches deep. Sprinkle 1 tsp of brulee sugar evenly on the bottom of each cup and torch until carmelized. [p]Put the bittersweet chocolate and the cream in a small double boiler or saucepan over low heat. Whisk the two together as melting occurs. As soon as the chocolate is mostly melted, add the 1/2 cup plus 2 tbsp of sugar and continue to whisk well. This will bring the cream and the chocolate together into a very smooth mixture. Remove from heat. [p]In another small mixing bowl, mix the egg yolks, cinnamon, salt, vanilla and chipotle powder until blended. Then add the chocolate cream to the egg yolk mixture, a little at a time, whisking well after each addition. [p]Grease only the sides of the ramekins and fill them evenly with the chocolate mixture. Place the cups in a hot water bath and bake for 35 - 40 minutes (centers should be softly set). Take out of the oven and cool briefly in the bath. When able to handle, take them out and chill for at least 2 hours if you plan to unmold the desserts. Another option is to serve them at room temperature. You can refrigerate for up to 2 days if you want to make ahead. [p]When serving, unmold custards to a plate with good color contrast. Top with whipped cream and sprinkled cocoa powder. [p]Tonia
:~)
2 squares unsweetened baking chocolate (2 oz)
**I used a "good" bittersweet chocolate (56%)
1 cup heavy cream
2 egg yolks
1/2 cup plus 2 tbsp sugar
Pinch of cinnamon
Pinch of salt
1/2 tsp vanilla
1/8 tsp chipotle powder
Butter for greasing ramekins [p]Preheat oven to 300° F. You will need 4 (4-oz)custard cups or ramekins at least 1.5 inches deep. Sprinkle 1 tsp of brulee sugar evenly on the bottom of each cup and torch until carmelized. [p]Put the bittersweet chocolate and the cream in a small double boiler or saucepan over low heat. Whisk the two together as melting occurs. As soon as the chocolate is mostly melted, add the 1/2 cup plus 2 tbsp of sugar and continue to whisk well. This will bring the cream and the chocolate together into a very smooth mixture. Remove from heat. [p]In another small mixing bowl, mix the egg yolks, cinnamon, salt, vanilla and chipotle powder until blended. Then add the chocolate cream to the egg yolk mixture, a little at a time, whisking well after each addition. [p]Grease only the sides of the ramekins and fill them evenly with the chocolate mixture. Place the cups in a hot water bath and bake for 35 - 40 minutes (centers should be softly set). Take out of the oven and cool briefly in the bath. When able to handle, take them out and chill for at least 2 hours if you plan to unmold the desserts. Another option is to serve them at room temperature. You can refrigerate for up to 2 days if you want to make ahead. [p]When serving, unmold custards to a plate with good color contrast. Top with whipped cream and sprinkled cocoa powder. [p]Tonia
:~)
Comments
-
QBabe,
I had never heard of brulee sugar, so I googled it and found this recipe:[p]<font face=verdana size=2>
CREME BRULEE SUGAR[p]Makes 3/4 cup (enough for six 4-ounce creme brulees)[p]1/2 cup brown sugar
1/4 cup sugar[p]1. Combine both sugars, then spread the mixture out on a parchment-lined baking sheet.[p]2. After baking the brulees, turn off the oven and place the pan inside for an hour to dry out the sugar.[p]3. Transfer sugar to a food processor and pulverize until fine. Store in an airtight container until ready to caramelize. Sprinkle generously on top of cool custard. Flame with a blow torch or carefully under a broiler until caramelized.
</font>[p]Is this what you use?[p]TNW[p]
The Naked Whiz -
QBabe,[p]Man, that sounds good. I think I'll get some fresh eggs today and give it a try!
-
QBabe,[p]Thanks sooooo much for the recipe!![p]I think I'll spring this one on my hard working Wife one evening this week when she comes home!![p]How will I ever live down this "Chubby" nickname...eating like this?[p]Evans
I spent most of my money on good bourbon, and bad women...the rest, I just wasted!! -
The Naked Whiz,[p]I'll have double check, but that looks pretty similar. I actually didn't make up the brulee sugar, but just used regular sugar this time. [p]Tonia
:~)
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BabyBoomBBQ,[p]So, how'd it turn out?[p]Tonia
:~)
-
Chubby,[p]What a nice thing to do. This would make anyone's day![p]Tonia
:~)
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