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This dessert is an Olympic Gold Metalist in the culinary dessert world according to Big Daddy.
For someone who doesn’t like many desserts, he flips over this.
For someone who doesn’t like many desserts, he flips over this.
It’s rich and creamy yet, amazingly, light and fluffy as well.
It’s sweet, but not tooo sweet.
And it’s oh-so-elegant for the fanciest dinner party.
I developed it as a brulee with caramelized sugar on top.
After trying it both with and without the brulee, Big Daddy prefers his without.
Honestly, it’s awesome either way.
Do the taste test and decide for yourself.
Olympic Gold Metal!
The team
The equipment
Bring cream to simmer
Add expresso and chocolate
Squeeze oj
Add vanilla to oj
Seperate 6 eggs
Stir cream mixture
Whisk cream, chocolate, and espresso
Add egg and oj mixture to cream mixture
Pour mixture into ramekin and had 1 inch of water to pan.
Enjoy!
Dark Chocolate Creme Brulee
Ingredients:
5 oz bittersweet chocolate, broken into pieces
2 c heavy cream
1/4 c milk
1 tsp expresso powder
6 egg yolks
Juice of 1 orange, about 1/4 cup
1/4 c sugar
1 tsp vanilla
6 T sugar and kitchen blowtorch if you plan to brulee top
Directions:
Preheat oven 325 degrees.
Place ramekins in a pan.
Pour cream in a heavy sauce pan and heat to simmer. Add expresso and broken chocolate. Whisk and watch closely. Do not over cook. Remove from heat. Add milk; stir.
In a small bowl, combine juice of one orange. Add vanilla, sugar and egg yolks; whisk until well incorporated.
Temper the egg mixture with cream mixture, then stir tempered eggs into cream mixture. Whisk until everything is completely combined and smooth.
Pour the custard into 6 ramekins in a water bath.
Bake 30 to 35 minutes in 325 degree oven. Custards will be set around the edges and soft in the center.
Cool completely, then refrigerate, uncovered until cold.
*If you wish to brulee top, sprinkle sugar evenly over top. (It may help to pick up ramekin and swirl to evenly distribute sugar) Heat with a kitchen torch until caramelized.
Also try another Big Daddy favorite:
Oh, this looks rich and sinful and perfect. Yum!
Thanks so much for linking this in to Food on Friday. And great that you are now following Carole's Chatter. I will add you to my blog list too.
Have a good day!
This is definitely a gold medal winner in my house too, one of my absolute favorite desserts. I haven't made it for awhile, so I'm happy to see this delicious recipe reminder. Currently, I've been busy churning up ice creams, but I'd LOVE to make this soon. Thanks for sharing. I found you on Michelle's link party. (Don't forget her link!)
This looks so good. Going on my must make list.
Looking forward to trying this!
Thanks! It's my husband's ALL time favorite.
You're welcome, thanks fo the invitation! I've been enjoying your post.
Thank you, sometimes I get distracted and forget the link. :/ I need to look at your ice cream recipes, I only have ONE that I like.
Thanks Niki!
Thanks, Naomi, visited your blog, I wish I could craft like you!!
Wow! That looks so yummy.
Oh my, this looks amazing! I think I just come for a visit and you can make me all this delicious looking food, okay??? Thanks so much for sharing all your wonderful creations on Creative Thursday each week. You are appreciated
Have a wonderful week.
Ok, yes! I love Dark Chocolate…and this looks mighty fine!
I have never made Creme Brulee but if I do this is the recipe I will use! I love anything with chocolate! Stopping by from the Unique Sweets Dessert Challenge.
~Robyn
This looks amazingly chocolaty! I believe The Mr would love this. Thanks for bringing this to Tuesday's Table – hope you come back next week!
Looks delicious! Mine is in the oven, can't wait to try it this evening. One question, you don't instruct when to add the milk and sugar in the directions. I added them how I thought appropriate, but you might want to correct for your other readers. Thanks!!
Looks delicious! Mine is in the oven, can't wait to try it tonight! One question, you didn't instruct when to add the milk and sugar in the directions. I added them where I thought appropriate, but you might want to correct for your other readers. Thanks!
Thank you so much! I corrected the recipe. I really do proof read, but never caught that! thanks ~ Paula