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Espresso Chocolate Creme Brulee

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Ingredients

Adjust Servings:
1 1/2 cups heavy cream
1/2 cup whole milk
1/4 cup sugar
1/2 vanilla bean, scraped
2 ounces bittersweet chocolate, chopped
1 tablespoon espresso powder
4 large egg yolks
4 teaspoons white sugar

Nutritional information

447.2
Calories
346 g
Calories From Fat
38.5 g
Total Fat
22.8 g
Saturated Fat
335.1 mg
Cholesterol
54.5 mg
Sodium
21.4 g
Carbs
0 g
Dietary Fiber
18.5 g
Sugars
5.6 g
Protein
168g
Serving Size

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Espresso Chocolate Creme Brulee

Features:
    Cuisine:

    From Food Network Canada, Christine Cushing

    • 70 min
    • Serves 4
    • Easy

    Ingredients

    Directions

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    Espresso Chocolate Creme Brulee, From Food Network Canada, Christine Cushing


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    Steps

    1
    Done

    Preheat Oven to 325 Degrees F.

    2
    Done

    Put Cream, Milk, Sugar, Vanilla Bean, Chocolate and Espresso Powder in a Saucepan. Scald Milk Mixture. in a Stainless Steel Bowl Stir the Egg Yolks. Continue to Stir Egg Yolks as You Slowly Pour the Hot Cream Mixture Over the Yolks. Strain Custard Into a Heat Proof Container With a Pouring Spout. Place Four 3/4-Cup Ramekins in a Shallow Baking Pan. Evenly Pour the Custard Into the Ramekins. Place the Pan in the Oven Then Pour Boiling Water Into the Baking Pan So the Water Comes Halfway Up the Sides of the Ramekins. Cook About 30 to 35 Minutes Until Only the Custard Centres Jiggle Slightly When the Pan Is Moved. Remove the Pan from the Oven. Remove the Ramekins from the Pan and Cool on a Wire Rack. Once the Custards Reach Room Temperature Chill Them in the Refrigerator For at Least 3 Hours or Overnight.

    3
    Done

    Sprinkle Each Custard Top With a Teaspoon of Brown Sugar. Caramelize the Sugar With a Crme Brle Torch or Under the Broiler.

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    Alexander Stewart

    Innovative cook blending traditional techniques with modern culinary trends.

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