Ingredients: 1 teaspoon unsalted butter,1 cup milk,1 cup heavy whipping cream,4 ounces chopped milk chocolate,1/4 cup cocoa powder,3/4 teaspoon espresso powder,3/4 teaspoon ground cinnamon,4 eggs,3 egg yolks,2 tablespoons Kahlua,1/3 cup granulated sugar,1/2 teaspoon pure vanilla extract,Pinch of kosher salt,1/2 cup granulated sugar,1 tablespoon plus 1 teaspoon finely grated orange zest
Instructions:
- Preheat the oven to 300 F. Lightly brush eight 3-inch ramekins with melted butter and place in a large roasting pan.
- Heat the combined cream and milk in the microwave to piping hot, about 1 1/2 minutes.
- Add the chocolate, cocoa powder, espresso powder, and cinnamon to the hot milk.
- Whisk until the chocolate is completely melted into the liquid. (You may need to heat the mixture for an additional 30 to 45 seconds to encourage the chocolate to melt.)
- Let the mixture cool to room temperature.
- In a separate bowl, whisk the eggs and yolks until slightly thickened. When well-blended, stir in the cream/chocolate mixture, Kahlua, sugar, vanilla, and salt.
- Pour this mixture into the prepared ramekins.
- Carefully pour enough hot water into the roasting pan to reach halfway up the sides of the ramekins.
- Bake for about 30 minutes, until barely set when you gently jiggle them (it will still look runny in the middle).
- Remove the roasting pan from the 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.
- To finish: Preheat the broiler and place a rack as close to the flame as possible.
- Use a fork to toss the granulated sugar lightly with the orange zest.
- Sprinkle an even layer across each custard to cover completely, about 1 tablespoon each.
- Place the sugared ramekins on a baking sheet and place under the broiler until the sugar caramelizes and bubbles, about 2 to 4 minutes. Depending on your broiler, you may need to rotate them with tongs to color evenly.
- Remove the ramekins from the oven and let cool. The sugar top will harden. The crmes may be served immediately. However, I prefer them chilled for at least an hour and no more than three (or the sugar crust will begin to weep).
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