E is for Espresso: Espresso Chocolate Creme Brulee (Jennifer)

Hello friends!

It's been a full and fantastic weekend, but alas, the fun has come to an end. Bummer, right? I know. That's what I was thinking. My burning eyeballs are telling me to go to bed, but my head is telling me to post this picture. As a teaser of the goodness to come. Stay tuned and I promise I'll be back to describe this sweet beauty in 24 hours!

Jen

Edited to add: Alright, here is the recipe! Wasn't the suspense killing you?? Happy Thanksgiving friends and family!!

Espresso Chocolate Creme Brulee
by Use Real Butter

Ingredients
2 cups heavy cream
1 tbsp instant espresso powder
5 oz. bittersweet chocolate, chopped
6 egg yolks
3 tbsps sugar
1 tsp vanilla extract
1/4 cup sugar (for topping)
chocolate-covered espresso beans for garnish

Directions
Oven 300°F. In a medium saucepan, bring the cream and espresso powder to a simmer. Whisk to help dissolve the espresso granules. Remove from heat and add the chocolate while the cream is still hot. Mix until smooth and set aside. In a large bowl, whisk the egg yolks, sugar, and vanilla together. Slowly add the chocolate mixture to the egg mixture, whisking to combine. Strain through a sieve. Ladle the custard into six cups (custard cups, tea cups, ramekins, you name it) and place in a water bath. It's easier to place the custard cups in the roasting pan, boil water in tea kettle, and then pour into the roasting pan. Bake until the custard is set, but still jiggly in the middle. This takes about 40 to 50 minutes. Remove the pan from the oven and let the custards cool IN THE WATER BATH. Remove from water bath and refrigerate for at least two hours (you could serve warm, I suppose). Before serving, sprinkle a couple of teaspoons of sugar over each custard and either torch it with a kitchen torch or place it under the broiler until the sugar bubbles and caramelizes. Garnish with whipped cream and a chocolate covered espresso bean, or a sliced strawberry. Serves 6

Review
I loved the richness of the espresso/chocolate in this creme brulee. My grandparents enjoyed it, but thought the espresso to be too strong. My husband loved it. Overall, I'd make it again, but maybe a bit less espresso or using a milder dark chocolate. Happy Thanksgiving to all!!

Jessica's secret ingredient next week is FONTINA cheese!