The standard Crème Brûlée has always been one of my favorites but why not take it to the next level. The name makes you think this is a hard dessert to make but it is quite easy. Just make sure you allow the custard to set properly when baking. You will blow your dinner guests away with this dessert.

4 Servings

INGREDIENTS

• 4 large egg yokes

• 1/3 cup of granulated sugar

• 2 cups of heavy cream

• ¾ cup of semi-sweet chocolate chips

• 2 tbsps. of strongly brewed coffee

• 2 tsp of espresso powder

• 1 teaspoon of vanilla extract

PREPARATION 

• Preheat your oven to 300 degrees and heat up a pot of water to near boiling.

• Add 2 cups of heavy cream into a small saucepan over medium heat being careful not to scald the cream. As soon as the cream begins to steam and bubbles form around the edges of the saucepan, turn off the heat and add the chocolate chips and whisk until they are fully melted.

• Now whisk in two tablespoons of strongly brewed coffee along with 1 teaspoon of espresso powder and 1 teaspoon of vanilla extract into the chocolate and cream mixture and then set to the side.  

• In a large mixing bowl, whisk the 4 egg yolks and 1/3 cup of granulated sugar vigorously until fully combined and silky.

• The very slowly drizzle in the chocolate, espresso, cream mixture into the egg yolk/sugar mixture making sure not to scramble the eggs.

• Set four 8-ounce ramekins into a large deep baking dish and pour in the chocolate/egg mixture into each ramekin in equal portions. Then add the hot water from the pot of water to the baking dish filling the dish so the water is roughly halfway up the side of each ramekin.

•Carefully transfer the baking dish into the 300-degree oven being sure not to splash any water into the filled ramekins.

• Bake the Crème Brûlée for 45 minutes or until the outer edges are lightly set and the center is still barely jiggly. You definitely do not want your custard soupy or runny so make very sure they are to this level of finish!  

• Carefully transfer the ramekins out of the water bath and let them come to room temperature.

• Cover the ramekins tightly with plastic wrap and chill in the refrigerator for at least 2 hours or until fully set.

• When ready to serve, and not before, sprinkle 2 teaspoons of granulated sugar over the top of each ramekin and then use a chef’s torch to caramelize the top of each crème brûlée.

• Garnish with sliced strawberries and a spring of mint and enjoy!