Today is Mother's Day and I wanted to post a special dessert. Creme brulee can sound intimidating to make, but in reality it's really very simple. The most traditional version is with vanilla beans, but I wanted to spice things up a bit, and the combination here of chipotle and chocolate gives an amazing result.
You can use smaller ramekins and make 6 of these, I only have large custard cups so I just made 4. Adjust the chipotle powder to your liking, I actually used more than is called for in this recipe, but I like things spicy. You can also leave out the brown sugar if you don't like things too sweet. I really wanted the chocolate to dominate here, so I left it out and it was perfection.
Chipotle Chocolate Creme Brulee
Creme brulee can sound intimidating to make, but in reality it's really very simple. The most traditional version is with vanilla beans, but I wanted to spice things up a bit, and the combination here of chipotle and chocolate gives an amazing result.Print Pin Rate Share
Servings: 6 servings
- 3 cups whipping cream
- 1 tablespoon vanilla
- 1 ½ teaspoon chipotle powder
- ¼ cup brown sugar
- 4 ounces chocolate - chopped semisweet
- 6 egg yolks
- 6 tablespoon sugar
- 1 teaspoon cinnamon
- Preheat the oven to 325 F.
- Whisk the whipping cream, vanilla, chipotle powder and brown sugar together in a medium saucepot over medium heat. Bring to a boil, whisking occasionally, then remove from heat.
- Add the chopped chocolate and whisk until smooth.
- In a medium mixing bowl, whisk together the egg yolks. Add the hot custard mixture a little at a time, whisking constantly.
- Divide the custard evenly between 6 custard or soufflé dishes, then put them in a large casserole dish. Pour enough hot water into the casserole dish to come about halfway up the sides of the cups.
- Bake until the custard is just about set - about 30 - 40 minutes. Remove the custard from the water and allow to cool, then cover and refrigerate for at least 3 hours, or overnight.
- Right before serving, whisk the sugar and cinnamon together in a small bowl, then sprinkle evenly over the tops of each custard.
- Use a brulee torch to melt the sugar over the top - creating a crispy sugary crust. If you do not have a brulee torch, you can use your broiler. Just make sure it's on the highest setting and the custard are placed directly underneath it for about 2 minutes. Watch carefully.
Calories: 654kcal | Carbohydrates: 37g | Protein: 6g | Fat: 55g | Saturated Fat: 33g | Cholesterol: 358mg | Sodium: 68mg | Potassium: 191mg | Fiber: 1g | Sugar: 31g | Vitamin A: 2158IU | Vitamin C: 1mg | Calcium: 118mg | Iron: 1mg
I just went out and bought some heavy cream to make this, as I am a creme brûlée fanatic. As I'm re-reading the recipe I don't see the temperature to bake at. I am assuming 350, hope I'm right! Thanks for the inspiration.