Chocolate Sprinkled Creme Brulee 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.

CHOCOLATE CREME BRULEE

Steps:

• Spoon prepared chocolate pudding into ramekins. Sprinkle each with 1 heaping tablespoon turbinado or raw sugar. Caramelize the sugar with a kitchen torch. Top with raspberries.

NO-BAKE CHOCOLATE-EGGNOG CREME BRULEE

Steps:

• In a saucepan, whisk together sugar, cornstarch, cinnamon, nutmeg, and salt. Whisk in milk, cream, and egg yolks. Cook over medium heat, stirring frequently, until mixture comes to a boil, then cook 1 minute more. Strain through a fine-mesh sieve into a large bowl. Add chocolate and brandy, stirring until chocolate melts and mixture is smooth. Divide among 8 to 10 small ramekins or heatproof bowls. Refrigerate until chilled, at least 2 hours or, covered with plastic wrap, up to 2 days. (If making ahead, do not cover until cold, to prevent condensation.)
• Sprinkle tops generously with sugar, tilting ramekins to evenly distribute. Slowly wave a kitchen torch approximately 2 inches above surface of each custard until sugar bubbles, turns amber, and forms a hard crust; serve.

CHOCOLATE POT DE CREME BRULEE

Steps:

• Preheat the oven to 325 degrees F. Arrange 6 (6-ounce) ramekins in a roasting pan.
• Place the chopped chocolate in a bowl. In a heavy medium saucepan, combine the heavy cream and instant espresso powder and bring almost to a simmer over medium heat. Pour the hot cream over the chocolate. Allow to sit 1 minute. Using a whisk, combine the ingredients until the chocolate melts completely and the mixture is smooth. (You could also heat the cream in the microwave until almost boiling. Pour over the chocolate and espresso powder. Let sit 2 minutes, and then whisk to combine.)
• Whisk the egg yolks, orange zest and sugar in large bowl to blend. Gradually whisk in the hot chocolate mixture and stir until the ingredients are incorporated.
• Divide the custard equally among the cups using either a 4-ounce ladle or a 6-ounce ladle. Using a wet paper towel, clean up the sides of the ramekins, if needed. Pour enough hot water into the pan to come halfway up the sides of the cups. (You could also place the ramekins in the roasting pan, place the pan in the oven and pour the water into the pan, halfway up the sides of the ramekins.) Bake the custards until just set around the edges but still soft in the center, 35 to 40 minutes. Carefully remove the ramekins from the water. Refrigerate, uncovered, until cold.
• Sprinkle 1 to 2 teaspoons sugar evenly over each custard. Pick up the ramekin and gently swirl the sugar to evenly distribute. Working with 1 pot de creme at a time, hold a blowtorch so that the flame is 2 inches above the surface. Starting in the center and working in a circular motion, heat the sugar until it melts and caramelizes.
• Cook's Note: Feel free to try different chocolates or a combination of 2 or more. Milk chocolate adds mellow sweetness to the mix, while bittersweet chocolate adds a rich complexity. I find kids (and the kid in some adults) clamor for the milk chocolate and many adults adore the semisweet or bittersweet. Alternately, play with flavors. Swap out the espresso powder for a splash of raspberry liqueur, like Chambord or Framboise for a fruity finish. Experiment and find what you love-it's fun!
• Propane gas torches are highly flammable and should be kept away from heat, open flame, and prolonged exposure to sunlight. They should only be used in well-ventilated areas. When lighting a propane gas torch, place the torch on a flat, steady surface, facing away from you. Light the match or lighter and then open the gas valve. Light the gas jet, and blow out the match. Always turn off the burner valve to "finger tight" when finished using the torch. Children should never use a propane gas torch without adult supervision.

CHOCOLATE CREME BRULEE

Steps:

• Preheat the oven to 300 degrees F.
• Mix the cream and vanilla bean together in a double boiler. Heat the mixture for 10 to 15 minutes and stir in the chocolate. Remove the vanilla bean.
• Whisk the egg yolks and sugar together in a mixing bowl. Slowly pour the chocolate cream into the egg mix, continuously whisking. Place the bowl over simmering water until the cream mix thickens and coats the back of a spoon, about 6 to 8 minutes. Pour into 4 (4-ounce) custard dishes. Place in a large baking pan and add enough water to come up halfway up the sides of the cups. Bake until the custard is set, about 1 hour. Remove from the water and cool. Cover and refrigerate. Sprinkle 1 tablespoon of sugar on top of each one and with a brulee torch, caramelize the top and serve.

CHOCOLATE CREME BRULEE'

Steps:

• In a microwave safe bowl, whisk together the half&half and cocoa, this will be slightly lumpy.
• Microwave on high for 1 to 1 1/2 minutes, or until the half&half is slightly warm.
• Whisk the mixture again to disolve lumps.
• Whisk the eggs and 2/3 cup sugar into the cocoa mix.
• Pour one cup of the mixture into each of ten 6 ounce custard cups (make sure they are broiler proof).
• Spoon 1 teaspoon of chocolate chips into the middle of each cup.
• Place the cups on a 17x12 baking sheet or a large baking pan that can hold all of them.
• Fill the sheet half full with warm water (or to a depth of 1 inch).
• Bake in a preheated 325F oven for 30-35 minutes, or until the center doesn't giggle when gently shaken.
• Carefully move the cups to a cooling rack and let them rest for 15 minutes.
• Then cover and refrigerate for 2 hours to 2 days before serving.
• When ready to serve, preheat the broiler.
• Sprinkle 2 teaspoons of sugar over each serving.
• Put the cups on a broiler-safe pan.
• Broil with the tops of the cups 2 inches from the heat for 2 to 4 minutes or until the sugar is caramelized.
• Careful not to burn!
• To serve, garnish with raspberries and enjoy!

CHOCOLATE CREME BRULEE

Steps:

• For custard: Place cream in heavy, medium saucepan.
• Bring to simmer and remove from heat.
• Add vanilla extract and chocolate and stir until chocolate is melted and mixture is smooth.
• Whisk egg yolks and sugar in medium bowl to blend.
• Slowly whisk in hot chocolate cream.
• Let cool to room temperature, stirring occasionally, about 15-20 minutes.
• Position rack in center of oven and preheat to 300F.
• Arrange six ½ cup ramekins or custard cups in shallow baking pan.
• Divide cooled chocolate mixture among them.
• Pour enough hot water into baking pan to come halfway up sides of ramekins.
• Bake until custards are just set, about 40 minutes.
• Cool custards on racks (can be prepared 1 day ahead; cover tightly and refrigerate).
• For topping: Preheat broiler.
• Mix sugars together.
• Sprinkle over custard in an even layer.
• Place ramekins on a baking sheet.
• Broil 2 inches away from heat source just until sugar melts and begins to caramelize.
• Let stand 5 minutes before serving.

DARK CHOCOLATE CREME BRULEE

Steps:

• Preheat oven to 300 degrees F.
• Bring cream and half and half to boil in heavy sauce pan.
• Reduce heat to low.
• Add chocolate and whisk until melted and smooth.
• Remove from heat.
• Whisk yolks and 1/3 cup sugar in large bowl to blend.
• Gradually whisk in hot chocolate mixture.
• Strain.
• Divide custard among eight 3/4-cup custard cups.
• Place cups in large baking pan.
• Add enough hot water to pan to come halfway up sides of cups.
• Bake until custards are set, about 50 minutes.
• Remove from water; chill 2 hours.
• cover and refrigerate overnight.
• Preheat broiler.
• Sprinkle each custard with 1 tbs sugar.
• Broil until sugar turns golden, watching carefully to avoid burning, about 3 minutes.
• Refrigerate until custards are set, 1-2 hours.

CHOCOLATE CREME BRULEE

Steps:

• In a heavy pan, heat the cream with the vanilla pod until quite hot but don't let it boil. You can also use a teaspoon of vanilla, if you don't have a vanilla pod. In this case, you can skip step two.
• Take the pan off the heat and leave the milk to infuse with the vanilla for 15 minutes. Remove the pod and scrape the seeds into the cream with the tip of a knife.
• Break up the chocolate and stir into the cream until the chocolate is melted and smooth.
• Put the egg yolks and icing sugar into a bowl and beat until well blended.
• Stir this mixture into the chocolate cream and then pour into individual oven-proof dishes. I use quite small ramekins, so I get six servings, but if you use bigger bowls you may only get four.
• Stand the puddings in a bain-marie (I use a large roasting pan filled with hot water) and bake in a pre-heated oven at 180 C or 350 F for 30 minutes until firm.
• Remove and cool in the fridge for up to 48 hours.
• Just before you are ready to serve, sprinkle the caster sugar over the top of each pudding and put under a hot grill to caramelise.

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 AND VANILLA CREME BRULEE

Steps:

• In a large saucepan, heat cream until bubbles form around sides of pan. In a small bowl, whisk egg yolks and 3/4 cup sugar. Remove cream from the heat; stir a small amount of hot cream into egg yolk mixture. Return all to the pan, stirring constantly. Stir in vanilla. Set aside., In a microwave, melt chocolate chips; stir until smooth. Slowly whisk in 2 cups of cream mixture until smooth. Transfer to eight ungreased 6-oz. ramekins or custard cups., Slowly pour remaining cream mixture over the back of a small spoon into the ramekins, forming layers. Place ramekins in a baking pan; add 1 in. of boiling water to pan., Bake, uncovered, at 325° for 35-40 minutes or until centers are just set (mixture will jiggle). Remove ramekins from water bath; cool for 10 minutes. Cover and refrigerate for at least 4 hours., If using a creme brulee torch, sprinkle custards with remaining sugar; heat until caramelized. Serve immediately., If broiling the custards, place ramekins on a baking sheet; let stand at room temperature for 15 minutes. Sprinkle with sugar mixture. Broil 8 in. from the heat for 4-7 minutes or until caramelized. Refrigerate for 1-2 hours or until chilled.

CHOCOLATE-RASPBERRY CREME BRULEE

Steps:

• Place chocolate in a large bowl. In a large saucepan, bring cream and 1/2 cup sugar just to a boil. Pour over chocolate; whisk until smooth. Slowly stir hot cream mixture into egg yolks; stir in vanilla., Place 3 raspberries in each of 10 ungreased 6-oz. ramekins or custard cups. Evenly divide custard among ramekins. Place in a baking pan; add 1 in. of boiling water to pan. Bake, uncovered, at 325° for 40-50 minutes or until centers are just set (custard will jiggle). Remove ramekins from water bath; cool 10 minutes. Cover and refrigerate for at least 4 hours., Combine brown sugar and remaining sugar. If using a creme brulee torch, sprinkle custards with sugar mixture. Heat sugar with the torch until caramelized. Serve immediately. If broiling the custards, place ramekins on a baking sheet; let stand at room temperature for 15 minutes. Sprinkle with sugar mixture. Broil 8 in. from the heat until sugar is caramelized, 4-7 minutes. Refrigerate until firm, 1-2 hours. If desired, top with additional fresh raspberries.