Best Chocolate Ancho Crème Brûlée Recipes

Chocolate-Ancho Crème Brûlée image

Yield Makes 8 servings

Number Of Ingredients 8

3 cups whipping cream
1 cinnamon stick
1 dried ancho chili* with seeds, stemmed, chopped
Pinch of ground cumin
1/3 cup plus 6 teaspoons sugar
6 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
6 large egg yolks
1/2 teaspoon ground cinnamon

Steps:

Preheat oven to 350°F. Combine first 4 ingredients and 1/3 cup sugar in heavy large saucepan and bring to boil, stirring occasionally. Remove from heat. Add chocolate; whisk until melted and smooth. 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. Place cups in heavy large baking pan. Add enough hot water to pan to come halfway up sides of cups. Bake custards until almost set in center, about 35 minutes. Remove cups from water and cool completely. Cover and refrigerate overnight.
Preheat broiler. Mix remaining 6 teaspoons sugar and ground cinnamon in small 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.) Transfer to plates and serve.
This deep-reddish-brown chili is available at Latin American markets, specialty foods stores, and some supermarkets.

Chocolate-Ancho Creme Brulee image

Provided by @MakeItYours

Number Of Ingredients 10

2 cups half-and-half or light cream see savings
1 3-inch stick cinnamon see savings
4 ounces bittersweet or semisweet chocolate, chopped see savings
5 egg yolks, lightly beaten see savings
1/3 cup sugar see savings
1 teaspoon vanilla see savings
1/2 teaspoon ground ancho chile pepper see savings
1/8 teaspoon salt see savings
2 tablespoons sugar see savings
1/4 teaspoon ground cinnamon see savings

Steps:

Preheat oven to 325 degrees F. In a heavy small saucepan, heat half-and-half and cinnamon stick over medium heat just until bubbly. Remove from heat; remove cinnamon stick. Add chocolate to cream. Let stand 5 minutes; whisk until smooth and set aside.

Chocolate Ancho Creme Brulee Recipe - (4/5) image

Provided by HeatherS

Number Of Ingredients 10

2 cups half-and-half or light cream
3 inches stick cinnamon
4 ounces bittersweet or semisweet chocolate, chopped
5 egg yolks, lightly beaten
1/3 cup sugar
1 teaspoon vanilla
l/2 teaspoon ground ancho chile pepper
1/8 teaspoon salt
2 tablespoons sugar
1/4 teaspoon ground cinnamon

Steps:

Preheat oven to 325°F. In a heavy small saucepan heat half-and-half and stick cinnamon over medium heat just until bubbly. Remove from heat; remove cinnamon stick. Add chocolate to half-and-half. Let stand for 5 minutes; whisk until smooth. Set aside. Meanwhile, in a medium bowl whisk together egg yolks, the V3 cup sugar, the vanilla, chile pepper, and salt. Slowly whisk chocolate mixture into egg mixture. Place six 5- to 6-ounce individual casseroles, souffle dishes, or custard cups in a 13x9x2-inch baking dish. Divide custard mixture evenly among casseroles. Place baking dish on oven rack. Pour enough boiling water into baking dish to reach halfway up the sides of the casseroles. Bake for 35 to 40 minutes or until a knife inserted near centers comes out clean. Remove casseroles from water; cool on a wire rack. Cover; chill for 1 to 24 hours. Before serving, let custards stand at room temperature for 20 minutes. Combine the 2 tablespoons sugar and the ground cinnamon. Sprinkle over custards. Place on abaking sheet. Caramelize sugar with a. culinary torch or broil 4 to 5 inches from heat 1 to 2 minutes or until sugar is caramelized. Serve immediately. TIP: Choose the culinary torch if your dishes are not broiler-safe.