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.
Chocolate-Ancho Chili Crème Brulee
1dried Ancho chili with seedsstemmed, chopped into 10-12 pieces
1cupbittersweet chocolate chips
6large egg yolks
Cinnamon Whipped Cream
1cupheavy whipping cream
dash of cinnamon
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.
Total time required is about 4 hours, as you need to chill the crème brulee at least 2 hours before serving.