Chocolate Orange Crème Brûlée Food

CHOCOLATE CREME BRULEE

Steps:

• Preheat the oven to 275 degrees. Place six (8-ounce) ramekins in a roasting pan large enough to hold them completely flat.
• In a large heatproof bowl, whisk together the egg, egg yolks, and sugar until just combined. Meanwhile, scald the cream in a medium saucepan. Off the heat, add the chocolate and espresso and whisk until the chocolate is melted. Slowly whisk the cream mixture into the egg mixture, then whisk in the coffee liqueur and vanilla. Transfer to a large measuring cup and pour into the prepared ramekins until full.
• Place the pan in the oven and carefully pour enough of the hottest tap water into the pan to come halfway up the sides of the ramekins. Bake for 40 to 50 minutes, until the custards are set on the edges but still a little jiggly in the middle when gently shaken. Remove the custards from the water bath, cool to room temperature, wrap in plastic, and refrigerate until firm.
• To serve, spread 1 tablespoon of sugar evenly on each custard. With a kitchen blowtorch held one inch from the surface of the creme, heat the sugar until it caramelizes evenly. Allow to cool for 5 minutes and serve.

WHITE CHOCOLATE CRèME BRûLéE

Steps:

• Heat the cream, chocolate and vanilla pod in a pan until the chocolate has melted. Take off the heat and allow to infuse for 10 mins, scraping the pod seeds into the cream. If using the vanilla extract, add straight away. Heat oven to 160C/fan 140C/gas 3.
• Beat yolks and sugar until pale. stir in the chocolate cream. Strain into a jug and pour into ramekins. Place in a deep roasting tray and pour boiling water halfway up the sides. Bake for 15-20 mins until just set with a wobbly centre. Chill in the fridge for at least 4 hrs.
• To serve, sprinkle some sugar on top of the brûlées and caramelise with a blowtorch or briefly under a hot grill. Leave caramel to harden, then serve.

CHOCOLATE ORANGE CRèME BRûLéE

Steps:

• Preheat oven to 325°F.
• Put chocolate in a small metal bowl. In a heavy saucepan heat 1/2 cup cream over moderately high heat until it just comes to a boil and pour over chocolate. Let chocolate stand until softened and whisk mixture until smooth.
• In a bowl whisk together yolks, whole egg, and granulated sugar and whisk in chocolate mixture. In pan heat remaining 1 1/4 cups cream and milk until mixture just comes to a boil. Add milk mixture to egg mixture in a stream, whisking, and whisk in Grand Marnier and zest. Skim off any froth.
• Divide custard among eight 1/2-cup flameproof ramekins set in a roasting pan and add enough hot water to pan to reach halfway up sides of ramekins. Bake custards in middle of oven until they are just set but still tremble slightly, about 40 minutes. Remove ramekins from pan and cool custards. Chill custards, covered loosely with plastic wrap, at least 4 hours or overnight.
• Set broiler rack so that custards will be 2 to 3 inches from heat and preheat broiler.
• Sift brown sugar evenly over custards and broil custards until sugar is melted and caramelized, about 2 minutes. (Alternatively, raw sugar may be sprinkled over custards and caramelized with a blowtorch.) Chill custards 20 minutes.

CHOCOLATE ORANGE CRèME BRûLéE

Steps:

• Beat the yolks with the sugar, add the milk and cream. Then add the cocoa and the orange segments. Pour into the cups. Cover the cups with the lids. Place in basket no. 3. Steam for 15 minutes with the starter and the main dish. When cooked, remove the covers and allow to cool. Sprinkle the tops with the brown sugar and caramelize it with a kitchen blowtorch or under a hot grill. Decorate with orange segments.

CHOCOLATE CREME BRULEE

Steps:

• Preheat the oven to 350 degrees F.
• In a heavy pan heat the cream with the vanilla pod until scalding hot but not boiling. Remove from heat, cover and leave to infuse for 15 minutes. Remove the pod and scrape seeds into the cream with the tip of a knife. Break up the chocolate and stir into the cream until melted and smooth.
• Put the egg yolks and icing sugar into a bowl. Beat with a wooden spoon until well blended and then stir in chocolate cream. Pour into 4 (8-ounce) creme brulee dishes. Stand in a bain-marie. Bake in the oven 30 minutes until firm. Remove and cool. Chill overnight or for up to 48 hours. Sprinkle caster sugar over the top and put under a hot grill to caramelize. Serve within 1 hour.

CHOCOLATE-ANCHO CRèME BRûLéE

Steps:

• Preheat oven to 350°F. Combine first 4 ingredients and 1/3 cup sugar in heavy large saucepan and bring to boil, stirring occasionally. Remove from heat. Add chocolate; whisk until melted and smooth. Whisk egg yolks in large bowl to blend. Gradually whisk in hot chocolate mixture. Divide custard among eight 3/4-cup custard cups or soufflé dishes. Place cups in heavy large baking pan. Add enough hot water to pan to come halfway up sides of cups. Bake custards until almost set in center, about 35 minutes. Remove cups from water and cool completely. Cover and refrigerate overnight.
• Preheat broiler. Mix remaining 6 teaspoons sugar and ground cinnamon in small bowl. Sprinkle sugar mixture over custards. Broil until sugar melts and caramelizes, watching carefully and turning often, about 2 minutes. (Can be made 2 hours ahead. Refrigerate.) Transfer to plates and serve.
• This deep-reddish-brown chili is available at Latin American markets, specialty foods stores, and some supermarkets.

CHOCOLATE CRèME BRûLéE

Steps:

• Preheat oven to 300°F
• Lightly brush eight 3-inch ramekins with melted butter and place in large roasting pan.
• Heat the combined cream and milk in microwave to piping hot, about 1 1/2 minutes. To the hot milk, add the chocolate, cocoa powder, espresso powder and cinnamon. Whisk until the chocolate is completely melted into the liquid. (You may need to heat for a few more seconds to encourage chocolate melting). Let mixture cool to room temperature.
• Whisk eggs and yolks until slightly thickened. When well blended, stir in the chocolate/cream mixture, liqueur, sugar, vanilla and salt. Pour this mixture into the prepared ramekins.
• Carefully pour enough hot water into the baking pan to reach half-way up the sides of the ramekins. Bake about 30 minutes, until barely set when you gently giggle them. It will still look runny in the middle.
• Remove pan from 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 broiler and place a rack as close to the flame as possible.
• Use a fork to toss the granulated sugar lightly wit the orange zest. Sprinkle an even layer across each custard to cover completely, about 1 tbsp each.
• Place the sugared ramekins on a baking sheet and place under the broiler until the sugar caramelizes (colors) and bubbles, about 2-4 minutes. You may need to rotate them to let them color evenly. Remove and let cool. The sugar top will harden. The cremes may be served immediately or may chill for up to 1 hour - but no more than 3 hours or the sugar crust will begin to weep.