Caffe Mocha Creme Brulee

• Vegetarian

• Refrigerated

  • 6 Egg yolks

• Baking & Spices

  • 1/2 cup Chocolate chips, dark or semi-sweet mini
  • 1/2 cup Sugar
  • 1 Sugar, raw
  • 1 Topping
  • 1 tsp Vanilla extract, pure
  • 1 White chocolate shavings

• Drinks

  • 3 tbsp Espresso

• Dairy

  • 2 cups Heavy cream

• Liquids

  • 4 cups Water

Found on diethood.com

Description

Ingredients

• 6 egg yolks, room temperature
• 1 teaspoon pure vanilla extract
• 3 tablespoons brewed espresso or any other strong coffee
• 2 cups heavy cream
• 1/2-cup dark or semi-sweet mini chocolate chips
• 1/2 cup sugar
• 4 to 6 cups boiling water
• Topping
• raw sugar
• white chocolate shavings, for garnish (optional)

Directions

• Preheat oven to 315.
• Place 6 ramekins in a roasting pan that is at least 3 inches deep; set aside.
• Whisk together egg yolks, vanilla, and coffee until combined; set aside.
• In a saucepan set over medium heat, stir together cream and, mini chocolate chips, and sugar; cook, frequently stirring, until it begins to boil and chocolate is melted.
• Remove from heat and slowly add ? of the hot cream mixture into the egg mixture, whisking and adding a few tablespoons at a time until incorporated. Continue to add the remaining cream mixture.
• Pour prepared custard mixture into previously prepared ramekins.
• Fill roasting pan with boiling water to come halfway up the sides of the ramekins.
• Bake for 50 to 60 minutes, or until set.
• Remove from oven and place ramekins on a wire rack.
• Allow to cool to room temperature; about 1 hour.
• Cover and refrigerate for 2 hours.
• Allow the creme brulee to sit for at least 5 minutes before serving.
• Turn on the broiler.
• Place ramekins on a baking sheet and broil for 2 to 3 minutes, or until sugar is melted and browned.
• Let stand few minutes.
• Add white chocolate shavings, if using.
• Serve cold.

Nutrition