2 recipes found
Preheat oven to 300 degrees F (150 degrees C).
Combine heavy cream, vanilla bean, and salt in a saucepan over medium heat. Heat until surface of cream begins to shimmer, about 5 minutes. Remove from heat and take out vanilla bean.
Whisk egg yolks, 3/4 cup plus 2 tablespoons white sugar, and cocoa together in a large bowl until well-blended. Pour hot cream over egg mixture a little at a time, stirring constantly, until all cream is incorporated and custard is smooth. Strain custard into a large glass measuring cup.
Arrange eight 6-ounce ramekins in a roasting pan. Pour custard into ramekins. Pour enough warm water into the pan to come halfway up the sides of the ramekins. Cover pan loosely with aluminum foil.
Bake in the preheated oven until custard is firm around the edges, but still wobbly in the center, about 1 hour. Remove from oven and let cool to room temperature, about 1 hour.
Cover ramekins with plastic wrap and refrigerate until chilled, about 3 hours.
Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
Remove ramekins from refrigerator and blot any liquid on the surface with a paper towel. Arrange ramekins on a baking sheet. Top each custard with 1 tablespoon of brown sugar, spreading evenly to the edges.
Broil in the preheated oven until sugar is melted and crisp, 30 seconds to 2 minutes. Cool briefly, about 5 minutes, before serving.
1. Preheat the oven to 275 degrees F. Place 6 (8 ounce) ramekins on a baking sheet with sides.
2. In a medium bowl, whisk together the egg, egg yolks, and 1/2 cup sugar.
3. In a medium saucepan, bring the cream to a simmer over low heat. Remove from the heat and add the chocolate, stir until melted. Whisk the hot chocolate cream into the egg mixture until combined. Whisk in the coffee liquor and vanilla. Divide evenly among the prepared ramekins.
4. Transfer the baking sheet to the oven and carefully pour enough water into the baking sheet to come halfway up the sides of the ramekins. Bake for 40-50 minutes or until the custards are set on the edges, but still a little jiggly in the center. Remove and let cool completely, then cover and transfer to the fridge and chill until firm, about 1 hour or up to 3 days.
5. Meanwhile, make the vanilla sugar. Combine the sugar and vanilla bean seeds in a small bowl. Let sit until ready to use. The longer this sits, the more flavor it will develop.
6. When ready to serve, sprinkle the sugar over the tops of the Crème Brûlée. Using a kitchen torch, torch the sugar until caramelized. Allow to cool 5 minutes. Serve with sugar cookies for scooping.