Chocolate-Ancho Crème Brûlée

Name: Chocolate-Ancho Crème Brûlée
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 1 dried ancho chili* with seeds, stemmed, chopped; 1 cinnamon stick; 6 larges egg yolks; 1 teaspoons ground cinnamon; 1 pinch Pinch of ground cumin; 170 grams bittersweet (not unsweetened) or semisweet chocolate, chopped; 79 milliliters sugar; 710 milliliters whipping cream

Chocolate-Ancho Crème Brûlée is a gluten free side dish. One portion of this dish contains around 6g of protein, 45g of fat, and a total of 522 calories. This recipe serves 8. Head to the store and pick up ancho chili, cinnamon stick, whipping cream, and a few other things to make it today. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Preheat oven to 350°F.

Equipment you will use

Oven

Combine first 4 ingredients and 1/3 cup sugar in heavy large saucepan and bring to boil, stirring occasionally.

Ingredients you will need

Sugar

Equipment you will use

Sauce Pan

Remove from heat.

Add chocolate; whisk until melted and smooth.

Ingredients you will need

Chocolate

Equipment you will use

Whisk

Whisk egg yolks in large bowl to blend. Gradually whisk in hot chocolate mixture. Divide custard among eight 3/4-cup custard cups or soufflé dishes.

Ingredients you will need

Hot Chocolate

Egg Yolk

Custard

Equipment you will use

Whisk

Bowl

Place cups in heavy large baking pan.

Equipment you will use

Baking Pan

Add enough hot water to pan to come halfway up sides of cups.

Ingredients you will need

Water

Equipment you will use

Frying Pan

Bake custards until almost set in center, about 35 minutes.

Equipment you will use

Oven

Remove cups from water and cool completely. Cover and refrigerate overnight.

Ingredients you will need

Water

Preheat broiler.

Equipment you will use

Broiler

Mix remaining 6 teaspoons sugar and ground cinnamon in small bowl.

Ingredients you will need

Ground Cinnamon

Sugar

Equipment you will use

Bowl

Sprinkle sugar mixture over custards. Broil until sugar melts and caramelizes, watching carefully and turning often, about 2 minutes. (Can be made 2 hours ahead. Refrigerate.)

Ingredients you will need

Sugar

Transfer to plates and serve.

* This deep-reddish-brown chili is available at Latin American markets, specialty foods stores, and some supermarkets.

Ingredients you will need

Chili Pepper