Crème brûlée with chocolate and whisky Recipe
Total time: 30 to 60 minutes
Prep. time: 20 minutes
Cooking time: 40 minutes
Here’s a grown-up version of crème brûlée in a full-flavored recipe with chocolate and a touch of whisky.
For 12 servings
- 200 g chocolate rich in cocoa
- 1500 ml / 6 cupslait whole milk
- 500 ml / 2 cups cream
- 1 vanilla pod
- 1 orange
- 2 sugar cubes
- 50 ml Whisky
- 7 egg yolks
- 150 g powdered sugar
- 75 g Brown sugar
- Preheat the oven to 150°C / 300°F.
- Scrub the orange, then rub the peel well with the sugar cubes to obtain the maximum of essential oils.
- Place the sugar in a glass, pour the whisky over top and dissolve.
- Melt the chocolate in a double boiler or in the microwave.
- Heat the milk and cream in a saucepan with the vanilla bean. Stir until it comes to a simmer, then remove from the heat and leave to infuse until needed.
- In a bowl, whisk the egg yolks and powdered sugar until light and pale.
- Once the chocolate is melted, pour in the whisky and mix well.
- Remove the vanilla bean from the milk and blend in the chocolate mixture.
- Return the saucepan to low heat and bring to a simmer, stirring constantly with a wooden spoon.
- Slowly drizzle the mixture into the egg yolks, stirring constantly without making the mixture foam.
- Pour the mixture into ramekins to reach 1.5 cm.
- Place in a shallow pan, add boiling water to the pan and place onto the lower rack of the oven.
- Cook for 5 minutes, then reduce the heat to 120°C / 150°F and cook 30-35 minutes longer until the custard is set.
- Remove the ramekins from the pan and let cool.
- Sprinkle the surface with a layer of brown sugar.
- Place the ramekins on the oven rack and place until the broiler. Caramelize for 3-5 minutes, depending on the heat intensity.
- Remove from the oven and garnish each crème brûlée with a skinned orange segment and some orange zest. Serve hot.
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