Créé avec l’IA
Mexican Chocolate Chili Crème Brûlée
70 min 721 kcal par portion Moyen
Ingrédients
4 Portions
- heavy cream500 ml
- dark Mexican chocolate100 g
- egg yolks5 large
- sugar80 g
- chili powder1 tsp
- cinnamon1 tsp
- vanilla extract1 tsp
Instructions
- 1
Preheat your oven to 150°C (300°F).
- 2
In a saucepan, heat the heavy cream over medium heat until it just begins to simmer. Remove from heat.
- 3
Add the dark Mexican chocolate to the hot cream and whisk until fully melted and smooth.
- 4
In a mixing bowl, whisk together the egg yolks and sugar until the mixture is pale and slightly thickened.
- 5
Gradually pour the chocolate-cream mixture into the egg yolk mixture, whisking constantly to prevent curdling.
- 6
Stir in the chili powder, cinnamon, and vanilla extract until well combined.
- 7
Strain the mixture through a fine sieve into a large measuring jug to remove any lumps.
- 8
Divide the custard evenly among 4-6 ramekins.
- 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.
