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Chef Gwen

Mocha Crème Brûlée

Vanilla crème brûlée is traditional but let's jazz it up this this time with a touch of chocolate and coffee. I still want the creaminess to come through, so I haven't added too much java or chocolate...just enough to let you know that this isn't your typical brûlée. About the ramekins...see my cooking tip for an explanation on how to select the perfect ramekin (or custard cup) for you.

(istockphoto.com/©NightAndDayImages)

Mocha Crème Brûlée

6 servings

2 cups heavy cream

2 ounces chopped semisweet chocolate

1 tablespoon instant espresso powder

1/2 teaspoon vanilla extract

1/2 cup sugar

Pinch kosher salt

6 large egg yolks

6 crème brûlee (4-ounce) ramekins

6 tablespoons sugar

1. Preheat oven to 325°. Heat the cream, chocolate, espresso powder, vanilla and salt in a saucepan over medium heat. Bring just to a boil, whisking occasionally, and remove from heat.

2. Meanwhile, beat egg yolks with sugar until lemon colored and thick, about 3 minutes by hand or 1 minute with an electric mixer. Add some of the hot cream into the yolk mixture whisking constantly. Whisk the warmed yolk mixture into the rest of the hot cream. Strain through a sieve into a pitcher. Skim the foam from the top.

3. Place the ramekins in shallow roasting pan. Gently pour the strained cream mixture into the ramekins, distributing evenly. Pour (slowly and carefully) enough hot tap water into the roasting pan to come almost half way up the sides of the ramekins.

4. Cover with foil and bake 18 to 25 minutes, or until the edges of the ramekins are firm and the center only jiggles about the size of a quarter when shaken. (It will take less time for wide, shallow ramekins and more time for tall, deep ones.) Remove, cool for an hour then cover each ramekin with plastic wrap and refrigerate for 8 hours or overnight.

5. To serve, blot tops with a paper towel to remove any residual moisture and sprinkle tops with 1 tablespoon of sugar. Use a blowtorch to caramelize the sugar. Chill again so that the burnt sugar hardens and the custard is completely chilled. Don't do this too far ahead, or the tops will bead with moisture. A couple hours is fine, but no more.

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