Chocolate Orange Crème Brûlée Recipes

CHOCOLATE ORANGE CREME BRULEE

Steps:

• Whisk egg yolks and sugar until pale and fluffy. Set aside. In a medium saucepan heat milk and cream until boils. Add chocolate and chocolate chips and stir until smooth. Your next step is to add orange oil and stir until all ingredients are happy with orange oil. Then add yolks mixture to the chocolate. Be sure to mix well until all ingredients are incorporated. Pour mixture into 4 ramekins and place into baking dish. Fill baking dish with hot water. (the water should be half way up side of ramekins). Bake at 300 F for 45 minutes. Remove from oven and cool. Transfer to the fridge for 8 hours or overnight. Before Serving: Sprinkle brown sugar on top of each chocolate orange creme brulee and caramelize with kitchen torch. If you don't have it I hope you have broiler. Turn on the broiler to 500 F. Place ramekins on baking sheet and broil until sugar caramelize (for 1 minute or 2). Optional: Serve with orange pieces, grated orange skin, heavy cream. ENJOY AND SHARE.

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 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 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.