[CH] Chocolate Ancho Creme Brulee
Joy (hummingbird@gototalk.com)
Mon, 31 Mar 2003 08:07:46 -0800
Found this recipe on Epicurious, I would have just sent the link, but it's
really long.
I suggest you lightly roast the ancho so you can get it more powdered,
otherwise you get uneven distribution of the ancho. It's really good. My
husband and I decided we preferred it without the caramelized cinnamon
topping and just add more cinnamon to the creme.
It's dreamy though.. the chocolate, ancho, cumin and cinnamon make for a
wonderful desert.
CHOCOLATE-ANCHO CREME BRULEE
In this intriguing twist on a delicious and popular dessert, the ancho
chilies add a touch of earthy heat.
3 cups whipping cream
1 cinnamon stick
1 dried ancho chili* with seeds, stemmed, chopped
Pinch of ground cumin
1/3 cup plus 6 teaspoons sugar
6 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
6 large egg yolks
1/2 teaspoon ground cinnamon
Preheat oven to 350°F. Combine first 4 ingredients and 1/3 cup sugar in
heavy large saucepan and bring to boil, stirring occasionally. Remove from
heat. Add chocolate; whisk until melted and smooth. Whisk egg yolks in
large bowl to blend. Gradually whisk in hot chocolate mixture. Divide
custard among eight 3/4-cup custard cups or soufflé dishes. Place cups in
heavy large baking pan. Add enough hot water to pan to come halfway up
sides of cups. Bake custards until almost set in center, about 35 minutes.
Remove cups from water and cool completely. Cover and refrigerate overnight.
Preheat broiler. Mix remaining 6 teaspoons sugar and ground cinnamon in
small bowl. Sprinkle sugar mixture over custards. Broil until sugar melts
and caramelizes, watching carefully and turning often, about 2 minutes.
(Can be made 2 hours ahead. Refrigerate.) Transfer to plates and serve.
* This deep-reddish-brown chili is available at Latin American markets,
specialty foods stores, and some supermarkets.
Makes 8 servings.
Bon Appétit
September 2002
Bomba Dia, Omaha, NE
Bright Blessings!
Joy Williams