Chocolate Orange Crème Brûlée Recipes

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.

BLOOD ORANGE CHOCOLATE-BOTTOM CRèME BRûLéE

Steps:

• Position a rack in the center of the oven and preheat to 300ºHave ready 2 (6-ounce)or 3 (4-ounce)heatproof ramekins, canning jars, bowls, or cappuccino cups, a small roasting pan, and a piece of aluminum foil. Bring a kettle of water to a boil.
• Place the chocolate in a small bowl. In a small saucepan, bring the cream just to a boil over a medium flame, swirling the pan occasionally. Pour the hot cream over the chocolate, let it sit for 1 minute, then whisk gently until smooth.
• Pour the chocolate goodness into the waiting ramekins and place them in the freezer to firm up.
• In the same saucepan, combine the cream, orange zest, and vanilla pod and scrapings. Over a medium flame, heat the mixture, swirling frequently, until small bubbles appear around the sides of the pot and the mixture is hot and steamy. Remove from the heat, cover, and steep 10 minutes.
• Meanwhile, place the egg yolks in a medium bowl and whisk in the sugar and salt to combine. When the cream has steeped, gradually whisk in the hot cream, whisking constantly. Strain the mixture through a fine-mesh sieve and into a pitcher, pressing on the good stuff to extract the flavor. (You can rinse and dry the vanilla pod and use it to make vanilla extract or sugar.)
• Place the chilled, chocolate-bottomed ramekins in the roasting pan, and divide the custard mixture among the ramekins. Cover with the foil, poke a few holes in it, and peel back a corner. Place the whole thing on the oven rack and carefully pour in enough boiling water to come halfway up the sides of the ramekins. Close the oven door and bake the ramekins until the custards wobble like Jell-o when you give them a jiggle, 25-35 minutes. Be careful not to overbake or the custard will turn grainy; if bubbles appear around the sides of the custards, remove them immediately.
• Remove from the oven and let cool until you can remove them from the water, then cool completely. Cover and chill the custards until firm, 2-4 hours or up to 3 days.
• Sprinkle a chilled custard with enough sugar to coat it in a thin, even layer, about 1 teaspoon. Tilt the ramekin and tap it around to even out the sugar layer if need be. Use a crème brûlée torch held a few inches away from the sugar and pointing straight down to gently caramelize the sugar. If it starts to blacken, pull the torch further away, and use a circular motion to evenly torch the whole top. Now repeat with a second teaspoon of sugar; this will make a thick lid that is pleasing to crack. Repeat with the remaining crème brûlée(s). Chill for 10-20 minutes to harden the lid and cool the custard back down.
• Meanwhile, cut the ends off of the blood oranges and place one cut-side-down in a cutting board. Use a sharp knife (I like a serrated knifto pare away the peel and white pith, following the curve of the orange. When the pith is removed, turn the orange on its side and slice into 1/4-inch thick rounds.
• Place 2-3 rounds atop each crème brûlée, sprinkle them with another teaspoon of sugar, and torch the sugar with the crème brûlée torch. Serve immediately.

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.

ORANGE CREME BRULEE

Steps:

• Preheat the oven to 300 degrees F.
• Combine the eggs, egg yolk, and sugar and whisk well. Add the vanilla and orange zest. In a small saucepot, scald the heavy cream and Grand Marnier. Remove and slowly add 1/3 of scalded cream mixture into the egg mixture (temper the custard). Return the egg mixture to the cream and combine. Chill for 10 to 15 minutes. Set up a water bath for the brulee dishes and place the brulee dishes into the bath, making sure the water comes 1/2 way up the side of the dish. Pour the brulee mix into the dish and bake in the oven for 25 to 35 minutes or until the custard is set. Refrigerate until ready for service. Place a light coating of sugar on top of each brulee and caramelize the sugar with either a torch or a broiler. Serve immediately.

CRèME BRûLéE A L'ORANGE

Steps:

• Preheat oven to 325°F. Lightly butter six 3/4-cup soufflé dishes or custard cups. Beat egg yolks and 1/2 cup sugar in medium bowl to blend. Bring cream, milk and orange peel to simmer in medium saucepan over medium-high heat. Gradually whisk hot cream mixture into yolk mixture. Stir in Grand Marnier.
• Divide custard among prepared dishes. Set dishes in large baking pan. Add enough hot water to pan to come halfway up sides of dishes. Bake custards until just set in center, about 40 minutes. Remove from water. Cool, then cover and refrigerate overnight.
• Preheat broiler. Arrange soufflé dishes on baking sheet. Sprinkle 1 teaspoon sugar over each. Broil until sugar browns, rotating baking sheet for even browning and watching closely to avoid burning, about 2 minutes. Refrigerate 1 hour. (Can be made 6 hours ahead. Keep refrigerated.)

CHOCOLATE CREME BRULEE

Steps:

• Preheat the oven to 150C/ gas mark 2.
• Bring the cream up to the boil over a low heat. Turn off and allow to cool slightly.
• Add the chocolate to the cream and stir with a balloon whisk until fully incorporated.
• In a separate bowl, mix together the egg yolks and half of the sugar. Whisk in the cream and chocolate mixture. Pour into four ramekins.
• Place the ramekins in a roasting tin and half fill with hot water. Place a piece of foil loosely over the tin.
• Cook in the oven for approximately 25-30 minutes until firm around the edges but still slightly wobbly in the middle.
• Refrigerate for at least 4 hours.
• Sprinkle 1-2 teaspoons of the remaining sugar over each ramekin so that it thinly covers the surface of the brulees.
• Use a blowtorch or hot grill to caramelise the sugar. Serve.