Chocolate Crème Brûlée

Total Time: 3 hrs 40 mins Preparation Time: 40 mins Cook Time: 3 hrs

Ingredients

• Servings: 8
• 1 teaspoon unsalted butter
• 1 cup milk
• 1 cup heavy whipping cream
• 4 ounces chopped milk chocolate
• 1/4 cup cocoa powder (such as ghiradelli)
• 3/4 teaspoon espresso powder
• 3/4 teaspoon ground cinnamon
• 4 eggs
• 3 egg yolks
• 2 tablespoons kahlua
• 1/3 cup sugar
• 1/2 teaspoon vanilla
• 1 pinch salt
• 1/2 cup granulated sugar
• 1 tablespoon finely grated orange zest, plus
• 1 teaspoon finely grated orange zest

Recipe

• 1 preheat oven to 300°f
• 2 lightly brush eight 3-inch ramekins with melted butter and place in large roasting pan.
• 3 heat the combined cream and milk in microwave to piping hot, about 1 1/2 minutes. to the hot milk, add the chocolate, cocoa powder, espresso powder and cinnamon. whisk until the chocolate is completely melted into the liquid. (you may need to heat for a few more seconds to encourage chocolate melting). let mixture cool to room temperature.
• 4 whisk eggs and yolks until slightly thickened. when well blended, stir in the chocolate/cream mixture, liqueur, sugar, vanilla and salt. pour this mixture into the prepared ramekins.
• 5 carefully pour enough hot water into the baking pan to reach half-way up the sides of the ramekins. bake about 30 minutes, until barely set when you gently giggle them. it will still look runny in the middle.
• 6 remove pan from oven and let cool. when cool, remove the ramekins from the pan, tightly cover each ramekin with plastic wrap, and refrigerate at least 2 hours or up to 2 days. the custard will remain slightly soft in the center even when cool.
• 7 to finish, preheat broiler and place a rack as close to the flame as possible.
• 8 use a fork to toss the granulated sugar lightly wit the orange zest. sprinkle an even layer across each custard to cover completely, about 1 tbsp each.
• 9 place the sugared ramekins on a baking sheet and place under the broiler until the sugar caramelizes (colors) and bubbles, about 2-4 minutes. you may need to rotate them to let them color evenly. remove and let cool. the sugar top will harden. the cremes may be served immediately or may chill for up to 1 hour - but no more than 3 hours or the sugar crust will begin to weep.