A light and delicious treat, this is a contemporary take on the famous creme bruleé, just with a chocolatey twist!
- 2 cups heavy cream
- 6 egg yolks
- 1/3 cup sugar
- 3 1/2 Tbs Choffy grounds
- Dash of cinnamon
- 1 tsp vanilla extract
- Heat cream and Choffy grounds in a saucepan over med-high heat.
- Bring to a simmer then cover with foil and turn off heat and let steep for 10-15 minutes.
- Whisk egg yolks and sugar together until the sugar dissolves and the mixture is pale yellow.
- After the cream is finished steeping put back onto heat until steamy around the edges and then slowly whisk the cream into the egg mixture, stir in vanilla, and cinnamon.
- Pour the custard through a fine mesh sieve into a pitcher.
- Divide and pour among ramekins.
- Place ramekins in a deep pan and pour water into the pan to reach up halfway up the sides of the ramekins.
- Bake at 300 degrees covered with foil, about 35-40 minutes.
- Bake until the custards are set but still jiggle slightly when shaken.
- Remove from the water bath, and let cool for 30 minutes at room temperature.
- Cover and chill for at least 2 hours.
- Just before serving sprinkle with granulated sugar, making sure it is even and covers the whole surface.
- Using a kitchen torch hold the flame close to the surface of the custard until the sugar begins to melt quickly.
- Move the flame gradually in small circles over the custard, heating the sugar until it is evenly melted and golden brown.