Chocolate Malted Creme Brulee Recipes

CHOCOLATE CREME BRULEE

Steps:

• Preheat oven to 300 degrees F (150 degrees C).
• Combine heavy cream, vanilla bean, and salt in a saucepan over medium heat. Heat until surface of cream begins to shimmer, about 5 minutes. Remove from heat and take out vanilla bean.
• Whisk egg yolks, 3/4 cup plus 2 tablespoons white sugar, and cocoa together in a large bowl until well-blended. Pour hot cream over egg mixture a little at a time, stirring constantly, until all cream is incorporated and custard is smooth. Strain custard into a large glass measuring cup.
• Arrange eight 6-ounce ramekins in a roasting pan. Pour custard into ramekins. Pour enough warm water into the pan to come halfway up the sides of the ramekins. Cover pan loosely with aluminum foil.
• Bake in the preheated oven until custard is firm around the edges, but still wobbly in the center, about 1 hour. Remove from oven and let cool to room temperature, about 1 hour.
• Cover ramekins with plastic wrap and refrigerate until chilled, about 3 hours.
• Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Remove ramekins from refrigerator and blot any liquid on the surface with a paper towel. Arrange ramekins on a baking sheet. Top each custard with 1 tablespoon of brown sugar, spreading evenly to the edges.
• Broil in the preheated oven until sugar is melted and crisp, 30 seconds to 2 minutes. Cool briefly, about 5 minutes, before serving.

CHOCOLATE CREME BRULEE

Steps:

• Preheat oven to 250 degrees. Makethe creme brulee: Heat creamand 1/4 cup sugar in a smallsaucepan over medium heat,stirring, until sugar dissolvesand the cream just begins tosimmer. Add chocolate, andwhisk until melted and smooth.
• Whisk remaining 3 tablespoonssugar with the egg yolksin a medium bowl. Slowly pourcream mixture into yolk mixture,whisking constantly. Straincustard through a fine sieve.
• Pour custard into four 4-ounceramekins. Transfer ramekins toa roasting pan, and fill pan withenough boiling water to reachhalfway up the sides of ramekins.Bake until custards are justset, 1 hour to 1 hour 10 minutes.Carefully remove from water,and let custards cool.
• Assemble the cremes brulees: Refrigerate for 1 hour. Top each with 1 tablespoon sugar. Hold asmall handheld kitchen torch at a 90-degree angle 3 to 4 inches from surface of custard. Moveflame back and forth until surface is caramelized. Alternatively, broil custards on top rack untilcaramelized, 1 to 2 minutes.

EASY CHOCOLATE CREME BRULEE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Set 6 (6 ounce) ramekins on a baking sheet.
• Pour cream, sugar, and vanilla into a saucepan, and place over medium heat. Stir to dissolve the sugar, and heat until it begins to simmer, then remove from heat. Place egg yolks in a large bowl, and slowly whisk in the hot cream mixture, about 2 tablespoons at a time, until you have added approximately a cup of cream to the yolks. At this point, pour in the remaining cream, and whisk until smooth. Stir in the chocolate chips, and set aside for 5 minutes.
• Stir the mixture until the chocolate is smooth and evenly distributed. Pour into ramekins, and bake in preheated oven until the center is just set, 15 to 20 minutes. Remove from oven, and allow to cool for 45 minutes, then place into the refrigerator, and chill until cold, about 6 hours.
• Place oven rack in topmost position. Turn oven to Broil.
• Sprinkle the tops of each creme brulee with sugar until evenly coated, gently pour off excess sugar. Place ramekins onto a baking sheet, and place under the broiler until the sugar bubbles and turns a light caramel brown. Serve immediately.

MALTED-MILK CREMES BRULEES

Steps:

• Preheat oven to 300 degrees. Bring cream to a simmer in a small saucepan over medium-high heat. Add chocolate and malted-milk powder; stir until chocolate melts and powder dissolves. Whisk together yolks, 1/4 cup sugar, and a pinch of salt.
• Whisk hot cream mixture into yolk mixture. Strain into a large measuring cup.
• Arrange four 6-ounce ramekins in a roasting pan. Divide custard evenly among ramekins, leaving 1/4 inch at the top.
• Place roasting pan in oven, and fill halfway with boiling water. Bake until custards are set, 60 to 70 minutes. Remove from oven and from water bath. Let cool. Refrigerate until cooled, about 2 hours.
• Sprinkle 1/2 teaspoon sugar onto each custard. Hold a small handheld kitchen torch at a 90-degree angle 3 to 4 inches from surface of each custard, and move flame back and forth until sugar caramelizes and is deep golden brown, or broil until sugar caramelizes. Sprinkle each again with 1/2 teaspoon sugar, and recaramelize with torch or under the broiler.

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:

• 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.

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 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.