Chocolate-Ancho Creme Brulee Recipe - Cooking Index
Chocolate-Ancho Creme Brulee Recipe - Cooking Index
In this intriguing twist on a delicious and popular dessert, the ancho chilies add a touch of earthy heat. This deep-reddish-brown chili is available at Latin American markets, specialty foods stores, and some supermarkets.
Courses: Dessert| 3 cups | 711ml | Whipping cream |
| 1 | Cinnamon stick | |
| 1 | Dried ancho chili with seeds - stemmed, chopped | |
| 1 | Ground cumin | |
| 1/3 cup | 65g / 2.3oz | Sugar - plus |
| 6 teaspoons | 30ml | Sugar |
| 6 oz | 170g | Bittersweet or semisweet chocolate - chopped |
| = (do not use unsweetened) | ||
| 6 | Egg yolks (large) | |
| 1/2 teaspoon | 2.5ml | Ground cinnamon |
Preheat oven to 350 degrees. 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 souffle 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 recipe yields 8 servings.
Source:
Bon Appetit, September 2002
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