Celebrate: impromptu creme brûlée

As the result of dropping eggs when I was cooking dinner, I decided to bake creme brûlée(thanks to my cookbook chicken & eggs) I’m not one to immediately start baking when something sounds good, but I do enjoy baking! I definitely enjoyed myself while making this brûlée! It was kind of like needtobreathe’s song “I get lost” was playing in the background just for me… Just the chorus of course. But it was so relaxing, I couldn’t believe how restoring baking could actually be! But it is! I feel like a new woman!

If you need to start feeling like a new woman(or man), I thought y’all may want this recipe! ; ) so here it is!

Bittersweet-espresso creme brûlée

2 1/4 cups heavy (whipping) cream
3 ounces bittersweet chocolate (60% cacao), Chopped
2 tablespoons espresso powder
4 egg yolks
1/2 cup sugar
1 teaspoon vanilla
Pinch of salt

Preheat the oven to 300 degrees. Heat the cream, chocolate, and espresso powder together in a medium saucepan over medium to medium-low heat, stirring frequently, until the chocolate is melted and the cream is steamy hot, but not simmering. Remove from heat and whisk until smooth.

Meanwhile, whisk the egg yolks, 1/4 cup of sugar, the vanilla. And salt together in a medium bowl until smooth. Slowly pour the hot cream mixture into the egg yolks while whisking constantly. Pour through a strainer into a liquid measuring cup or bowl with a pourable spout.

Arrange 8- to 12- ounce ramekins or custard cups in a shallow roasting pan or broiler pan. Pour the chocolate cream mixture into the ramekins. Fill the pan with enough hot water to come halfway up the sides of the ramekins (being careful not to get any water in the custard).

Bake for 30 to 35 minutes or until the custard is set and a toothpick inserted into the center comes out clean. Remove the ramekins from the water, cool to room temperature on a wire rack. Refrigerate until chilled, about 4 hours or overnight.

Sprinkle the tops of custards with the remaining 1/4 cup of sugar. Using a kitchen torch*, heat the sugar until melted and golden brown, being careful not to warm the custard too much*. Cool to room temperature, and refrigerate until ready to serve.

*I’ve seen kitchen torches at Marshall’s, TJ maxx & Ross.

* creme brûlée can also be caramelized under the broiler. Place the ramekins in a shallow roasting pan and surround with ice cubes (to keep the custard cool). Broil for 3 to 6 minutes or until the sugar melts and caramelizes to golden brown, watching carefully to prevent them from browning too much.

Instead of a small kitchen torch you can also use a larger handyman’s blow torch. Just be careful to move the torch in a circular pattern, keeping it far enough away from the sugar so that it melts but doesn’t burn the sugar or melt the custard.

And there you have it! Bon appetite!




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