Spiced chocolate creme brulees
Spiced Chocolate Crème Brûlées are rich and creamy, featuring dark chocolate paired with warm spices like cinnamon and allspice. This classic dessert is baked in a water bath for a silky texture, perfect for special occasions.
Cook time 35 min
Prep time 470 min
Ingredients:
3/4 cup dark chocolate2 cups heavy whipping cream
6 yolks
2 tsp sugar
1 tsp cinnamon
1 tsp allspice
Indulge in the luxurious and rich flavors of Spiced Chocolate Crème Brûlées. This decadent dessert combines the smooth, creamy texture of a classic crème brûlée with the depth of dark chocolate and the warm nuances of cinnamon and allspice for a truly unforgettable experience. Perfect for a special occasion or whenever you want to treat yourself to something extraordinary.
Instructions:
Preheat your oven to 325°F (160°C).
Place six 6-ounce (180ml) ramekins in a large baking dish. Fill the baking dish with hot water halfway up the sides of the ramekins. This water bath will ensure even cooking.
In a microwave-safe bowl, melt the dark chocolate in 20-30 second intervals, stirring in between each interval until smooth. (Alternatively, melt it over a double boiler on the stovetop.)
In a medium saucepan, combine the heavy whipping cream, cinnamon, and allspice. Heat the mixture over medium heat until it just starts to simmer. Do not let it boil. Remove from heat.
In a separate bowl, whisk together the egg yolks and the 2 teaspoons of sugar until well combined and slightly thickened.
Slowly pour the hot cream mixture into the egg yolks, whisking constantly to prevent the eggs from curdling. Make sure to pour slowly and keep whisking.
Whisk the melted dark chocolate into the cream and egg mixture until fully incorporated and smooth.
For an ultra-smooth custard, pour the mixture through a fine mesh sieve into a large measuring cup or bowl. This will catch any bits of cooked egg or spices.
Evenly distribute the custard mixture into the prepared ramekins in the water bath.
Carefully place the baking dish in the preheated oven. Bake for 30-35 minutes, or until the custards are set but still have a slight wobble in the center.
Remove the ramekins from the water bath and let them cool to room temperature. Then refrigerate for at least 2 hours or until thoroughly chilled.
Just before serving, sprinkle a thin, even layer of sugar over the top of each custard. Use a kitchen torch to melt and caramelize the sugar until it’s golden and crisp. Let the sugar harden for a minute before serving.
Enjoy your spiced chocolate crème brûlées as a delightful and impressive dessert. Each spoonful will be a decadent blend of creamy chocolate richness and warming spices.
Spiced Chocolate Crème Brûlées are a stunning addition to any dessert spread, offering a perfect balance of rich chocolate, aromatic spices, and creamy custard. Follow these tips and enjoy the process of creating this elegant treat, and you’ll be rewarded with a dessert that is sure to impress your guests and satisfy your sweet tooth.
Spiced chocolate creme brulees FAQ:
Bake the crème brûlées for 30-35 minutes, or until they are set but still have a slight wobble in the center. This ensures they are creamy and not overcooked.
The custard is done when it appears set around the edges but still jiggles slightly in the center. Avoid overbaking, as this can lead to a grainy texture.
Yes, you can substitute semisweet or milk chocolate, but it will alter the flavor and sweetness of the final dessert. Dark chocolate provides a richer taste that balances well with the spices.
Store leftover crème brûlées covered in the refrigerator for up to 3 days. Avoid adding the sugar topping until just before serving for the best texture.
You can substitute heavy cream with a blend of half-and-half and a bit of butter for a lower fat option, but this may affect the final richness and creaminess of the dessert.
Tips:
- Use high-quality dark chocolate for the best flavor and texture. The chocolate is a key component in this recipe, so opt for one with a high percentage of cocoa.
- Temper the egg yolks properly by slowly whisking in the hot cream mixture. This prevents the eggs from cooking too quickly and ensures a smooth custard.
- Strain the custard mixture through a fine-mesh sieve before pouring into ramekins to remove any bits of cooked egg or chocolate lumps, resulting in a silky-smooth texture.
- Bake the crème brûlées in a water bath (bain-marie) to maintain even cooking and prevent the custard from curdling.
- Allow the crème brûlées to cool and set in the refrigerator for at least 4 hours, or preferably overnight, for the best flavor and texture.
- For the signature caramelized topping, sprinkle an even layer of sugar on top and use a kitchen torch to caramelize it just before serving. Move the torch in small circles to ensure even browning.
Nutrition per serving
6 ServingsCalories 320kcal
Protein 7g
Carbohydrates 18g
Fiber 3.43g
Sugar 11g
Fat 44g
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