For this past year’s annual pre-Thanksgiving Creme Brûlée day, I improvised a Mexican Chocolate recipe. It was a new favorite, so I’ve experimented some more and pinned down the ingredients to share with the world. Enjoy!
- 1/4 cup sugar
- 3 large egg yolks
- 1/2 quart heavy cream
- 2 tsp natural vanilla
- 2 tsp cinnamon
- 2 tbsp cocoa powder
- additional sugar
Preheat over to 375°
Whisk together sugar and egg yolks until they’re homogenous and lighten a bit in color. Add vanilla, cinnamon, and cocoa powder, and gradually add cream while continuing to whisk all ingredients together.
Pour mixture into ramekins. (Size doesn’t matter much, though I like shallower ones, as it maximizes the topping/custard ratio.) Put ramkeins in a roasting pan and pour enough hot water around the ramekins in the pan to cover the bottom half of the ramkeins. (Too little water and your custards will dry out. Too much and you’ll probably spill the water into the custard as you move it.) Bake for 45 minutes.
Refrigerate the custards for at least 2 hours, but not more than a few days. When you’re ready to serve, pull ramekins from the fridge and sprinkle a thin layer of sugar across the top of the custard. Then us a kitchen blowtorch or an over broiler to melt the sugar and form a layer of sugar glass across the top of the custard. (I prefer the torch, as I’ve had a hard time controlling the process with a broiler.) Allow creme brulee to sit for 5 minutes before serving.