Chocolate-Ancho Chili Crème Brûlée is a unique twist on a classic dessert that is so delicious you will end up scraping every last bit out of the dish.
Okay, so I must admit I have become obsessed with crème brûlée! I love the contrasting textures from the crisp caramelized sugar topping to the creamy custard middle. This Chocolate Chili Crème Brûlée is the perfect marriage of chocolate, cinnamon, and Ancho chilis. The chocolate and cinnamon are the stars of the show where the chili’s presence isn’t strong but lingers giving you a slight burn after a few bites.
This elegant medley of flavors leaves you wanting, no, craving more of this divine indulgence.
Enjoy! XOXO San
How do you make Chocolate-Ancho Chili Crème Brûlée?
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Pour the cream into a medium saucepan, add a cinnamon stick and Ancho chili. Place over medium heat until small bubbles form around the edges of the pan and immediately remove from the heat. Add chocolate chips and stir until combined and smooth. Let custard mixture cool to room temperature, then using a mesh strainer push custard through leaving behind the cinnamon stick, chili, and seeds.
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Preheat oven to 275°.
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In a medium bowl, briskly whisk the egg yolks until pale in color, about 1 to 2 minutes. Whisk in the ½ cup sugar until dissolved, about 2 minutes. Gently whisk in the cream, taking care to not overbeat. You don’t want to see bubbles form.
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Place 8 crème brûlée dishes in a baking pan.
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Divide the custard mixture evenly between the 6 dishes, there should be at least 1/4’’ of head space for the sugar topping. (Do not add the sugar at this point.)
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Place the pan in the over the gently pour 4-5 cups of warm water or enough water for it to come halfway up the sides of the dishes.
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Bake in the oven for 30 to 40 minutes (32 minutes for my oven), or until the center of each custard still jiggles just slightly.
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Remove from the oven and lift the dishes from the hot water. Or you can open the over, pull out the rack a few inches and remove the individual crème brûlée pans out of the pan with hot water. Then remove the pan, this might help you eliminate water spillage onto the floor and your crème brûlées.
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Let them cool until about room temperature approximately 15 minutes.
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Refrigerate for at least 2 hours or up to 2 days.
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About 20-30 minutes before you want to serve mix together ½ teaspoon of cinnamon and 6 tablespoons of sugar. Then evenly sprinkle 1 tablespoon sugar mixture over each custard.
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Using a hand-held torch, caramelize the top by slowly working around the entire brûlée, making sure to cover the entire thing. To help you achieve a perfect crust hold the torch about 1/2 inch away from the sugar.
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Return to the fridge for 10-12 minutes to chill the brûlée.
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I don’t like mine warm but if you do prefer it this way, by all means, dig in NOW.
Optional topping: Homemade Cinnamon Whipped Cream
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With an electric mixer, beat heaving whipping cream, sugar, and cinnamon until stiff. Refrigerate until ready to serve.
Be sure to check out my Vanilla-Bean Almond Crème Brûlée, Tuxedo Crème Brûlée, and this Vanilla Bean Crème Brûlée Cupcake recipe as well!
Don’t forget to pin this to your favorite Pinterest board to save for later!
Chocolate-Ancho Chili Creme Brulee
Chocolate-Ancho Chili Creme Brulee is a unique twist on a classic dessert that is so delicious you will end up scraping every last bit out of the dish.
Ingredients
Chocolate-Ancho Chili Crème Brulee
- 3 cups whipping cream
- 1 cinnamon stick
- 1 dried Ancho chili with seeds stemmed, chopped into 10-12 pieces
- 1/2 cup sugar
- 1 cup bittersweet chocolate chips
- 6 large egg yolks
- 1/2 teaspoon ground cinnamon
- 6 tablespoons sugar
Cinnamon Whipped Cream
- 1 cup heavy whipping cream
- 2 tablespoons sugar
- dash of cinnamon
Instructions
- Pour the cream into a medium saucepan, add a cinnamon stick and Ancho chili. Place over medium heat until small bubbles form around the edges of the pan and immediately remove from the heat. Add chocolate chips and stir until combined and smooth. Let custard mixture cool to room temperature, then using a mesh strainer push custard through leaving behind the cinnamon stick, chili, and seeds.
- Preheat oven to 275°.
- In a medium bowl, briskly whisk the egg yolks until pale in color, about 1 to 2 minutes. Whisk in the ½ cup sugar until dissolved, about 2 minutes. Gently whisk in the cream, taking care to not overbeat. You don’t want to see bubbles form.
- Place 8 crème brûlée dishes in a baking pan.
- Divide the custard mixture evenly between the 6 dishes, there should be at least 1/4’’ of head space for the sugar topping. (Do not add the sugar at this point.)
- Place the pan in the over the gently pour 4-5 cups of warm water or enough water for it to come halfway up the sides of the dishes.
- Bake in the oven for 30 to 40 minutes (32 minutes for my oven), or until the center of each custard still jiggles just slightly.
- Remove from the oven and lift the dishes from the hot water. Or you can open the over, pull out the rack a few inches and remove the individual crème brûlée pans out of the pan with hot water. Then remove the pan, this might help you eliminate water spillage onto the floor and your crème brûlées.
- Let them cool until about room temperature approximately 15 minutes.
- Refrigerate for at least 2 hours or up to 2 days.
- About 20-30 minutes before you want to serve mix together ½ teaspoon of cinnamon and 6 tablespoons of sugar. Then evenly sprinkle 1 tablespoon sugar mixture over each custard.
- Using a hand-held torch, caramelize the top by slowly working around the entire brûlée, making sure to cover the entire thing. To help you achieve a perfect crust hold the torch about 1/2 inch away from the sugar.
- Return to the fridge for 10-12 minutes to chill the brûlée.
- I don’t like mine warm but if you do prefer it this way, by all means, dig in NOW. (Smile)
Optional topping: Homemade Cinnamon Whipped Cream
- With an electric mixer, beat heaving whipping cream, sugar and cinnamon until stiff. Refrigerate until ready to serve.
Notes
Total time required is about 4 hours, as you need to chill the crème brulee at least 2 hours before serving.
Tried this recipe?Let us know what you think!
Kids review: I was shocked it was a huge hit. They love chocolate, yes, but I thought the slight burn at the end might keep them from loving it. Was I ever so wrong! Madden (6 years) especially loved the whipped cream.
Ouuu this looks yum and interesting! Would love to try it this weekend!!
Hope you were able to try it, if not come back and let me know when you do. xo San
oh my goodness I love this dessert, never had it in chocolate though!
Oh it is the best I love the chili and the chocolate together. xo San
I had my first (I know, sad, right?) creme brulee last summer in Chicago while attending a blogging conference. It was SO GOOD. I can’t even imagine a chocolate version – I’ll bet this is delicious.
Wow wish I lived closer and I would bring you one, you need some more creme brulee in your life. xo San
Oh man, I’m in the mood for something sweet and this would totally hit the spot! This looks delish.
Thanks Rosey you would love it!
xo San
This looks incredible! I have GOT to taste it!
yumm yumm yummmm… cant wait to try the recipe and taste it <3