Mexican Chocolate Crème Brûlée

Foodista Cookbook Entry

Category: Desserts & Sweets | Blog URL:

This recipe was entered in The Foodista Best of Food Blogs Cookbook contest, a compilation of the world’s best food blogs which was published in Fall 2010.


1 teaspoon unsalted butter
1 cup milk
1 cup heavy whipping cream
4 ounces chopped milk chocolate
1/4 cup cocoa powder
3/4 teaspoon espresso powder
3/4 teaspoon ground cinnamon
4 eggs
3 egg yolks
2 tablespoons Kahlua
1/3 cup granulated sugar
1/2 teaspoon pure vanilla extract
Pinch of kosher salt
1/2 cup granulated sugar
1 tablespoon plus 1 teaspoon finely grated orange zest


Preheat the oven to 300° F. Lightly brush eight 3-inch ramekins with melted butter and place in a large roasting pan.
Heat the combined cream and milk in the microwave to piping hot, about 1 1/2 minutes. Add the chocolate, cocoa powder, espresso powder, and cinnamon to the hot milk. Whisk until the chocolate is completely melted into the liquid. (You may need to heat the mixture for an additional 30 to 45 seconds to encourage the chocolate to melt.) Let the mixture cool to room temperature.
In a separate bowl, whisk the eggs and yolks until slightly thickened. When well-blended, stir in the cream/chocolate mixture, Kahlua, sugar, vanilla, and salt. Pour this mixture into the prepared ramekins.
Carefully pour enough hot water into the roasting pan to reach halfway up the sides of the ramekins. Bake for about 30 minutes, until barely set when you gently jiggle them (it will still look runny in the middle).
Remove the roasting pan from the oven and let cool. When cool, remove the ramekins from the pan, tightly cover each ramekin with plastic wrap, and refrigerate at least 2 hours or up to 2 days. The custard will remain slightly soft in the center, even when cool.
To finish: Preheat the broiler and place a rack as close to the flame as possible.
Use a fork to toss the granulated sugar lightly with the orange zest. Sprinkle an even layer across each custard to cover completely, about 1 tablespoon each.
Place the sugared ramekins on a baking sheet and place under the broiler until the sugar caramelizes and bubbles, about 2 to 4 minutes. Depending on your broiler, you may need to rotate them with tongs to color evenly. Remove the ramekins from the oven and let cool. The sugar top will harden. The crèmes may be served immediately. However, I prefer them chilled for at least an hour and no more than three (or the sugar crust will begin to weep).


No one is sure exactly when chocolate became linked so closely with romance, but science can now provide a partial explanation for why. It appears that chocolate contains the same chemical (phenylalanine) which is produced by our brains when we fall in love. Doctors think that eating chocolate creates a temporary “love high”. Didn't you always suspect that was true? I wrote about some of the other advantages of indulging in chocolate in my last post, too. I just can't get enough of this topic. There's something so satisfying and life-affirming about the idea that a food we've all felt guilty about snarfing in the middle of the night is as good for you as oatmeal. Bring that craving out of the closet; dig in to your Theo Madagascar bar in front of your mother and your boss. Cinnamon, chocolate, and coffee flavors combine here to create a very special crème brûlée. And though it's not available commercially, you can easily make your own organic Kahlua-style liqueur to use in lots of cocktails and desserts.


8.0 servings


Sunday, February 7, 2010 - 3:45pm


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