Mexican Chocolate Chili Crème Brûlée

Instructions

1. 1

   Preheat your oven to 150°C (300°F).

2. 2

   In a saucepan, heat the heavy cream over medium heat until it just begins to simmer. Remove from heat.

3. 3

   Add the dark Mexican chocolate to the hot cream and whisk until fully melted and smooth.

4. 4

   In a mixing bowl, whisk together the egg yolks and sugar until the mixture is pale and slightly thickened.

5. 5

   Gradually pour the chocolate-cream mixture into the egg yolk mixture, whisking constantly to prevent curdling.

6. 6

   Stir in the chili powder, cinnamon, and vanilla extract until well combined.

7. 7

   Strain the mixture through a fine sieve into a large measuring jug to remove any lumps.

8. 8

   Divide the custard evenly among 4-6 ramekins.

9. 9

   Place the ramekins in a deep baking dish and pour hot water into the dish until it reaches halfway up the sides of the ramekins.

10. 10

    Bake for 35-40 minutes, or until the custards are set but still slightly wobbly in the center.

11. 11

    Remove the ramekins from the water bath and let them cool to room temperature, then refrigerate for at least 2 hours or until fully chilled.

12. 12

    Before serving, sprinkle a thin, even layer of sugar on top of each custard and caramelize with a kitchen torch or under a broiler until golden and crisp.

13. 13

    Allow the caramelized tops to cool for a minute, then serve and enjoy your Mexican Chocolate Chili Crème Brûlée.