Mexican Chocolate Crème Brulee


Sure, chocolate is delicious and all but, have you had Mexican hot chocolate? Well that’s even better! It has the rich dark chocolate taste, but with a little spice and kick.

So I thought, why not put this into a crème brulee! If you don’t have a home torch, still make this! It’s delicious custard even if you don’t have the hard sugar shell.


Preheat your oven to 300 degrees

Get 4 ramekins and place in a cake pan


–          2 cups of heavy cream

–          4 ounces of bittersweet chocolate

–          3 egg yolks

–          ½ cup of sugar

–          1 teaspoon of vanilla

–          2 tablespoons of cinnamon

–          1 teaspoon of cumin

–          ½ teaspoon of ground ginger

In a small bowl whisk the egg yolks, sugar and vanilla. Over a double boiler, bring the heavy cream, chocolate and spices to a boil, stirring constantly. Once it is at a small boil it is ready to temper the eggs!

To temper: slowly add about a fourth of a cup of the hot cream mixture. Feel the bowl with the eggs; keep adding the warm mixture until you can feel the bowl getting almost as warm as the cream mixture. Once it is at that temperature, pour it all back into the double boiler.

Turn down the heat and gently heat until the mixture thickens, like pudding.

Once thick, pour evenly into the ramekins. Pour warm water into the cake pan until it reaches about half way up the ramekins.

Let bake for 40-55 minutes (depends on how deep your ramekins are). Take them out when they are still slightly wiggly and place in the refrigerator (that’s where they will firm more).

Let cool completely before eating or torching.

If you want crème brullee: cover the top of the custards with sugar ad torch until there is a shell.




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