Mocha Crème Brûlée Recipe
Prep Time:
3 hours, 30 minutes
Cook Time:
45 minutes
Servings:
2 servings
Ingredients
  • 2 large egg yolks
  • 1 teaspoon + 2 teaspoons granulated sugar, divided
  • 1 ounce chocolate, chopped finely, plus more for shaving for garnish
  • 1 cup heavy cream
  • 1 ½ teaspoons espresso powder
  • ½ teaspoon vanilla extract
  • Pinch (¹⁄₁₆ teaspoon) kosher salt
Directions
  1. Preheat oven to 325 F.
  2. Bring a kettle of water to boil. (This will be used later for the water bath.)
  3. Whisk egg yolks and 1 teaspoon granulated sugar in a large, heat-proof bowl.
  4. Combine chopped chocolate, heavy cream, and espresso powder in a small saucepan.
  5. Bring chocolate mixture to a simmer over medium-low heat, whisking until the chocolate is melted.
  6. Remove saucepan from heat and stir in the vanilla and salt.
  7. Slowly pour chocolate mixture into the beaten egg yolks, whisking constantly.
  8. Using a fine mesh sieve, strain the mocha custard into a tall container for easy pouring.
  9. Place 2 (5-6 ounce) ramekins in a high-sided baking dish set on top of a baking tray.
  10. Divide custard between the ramekins.
  11. Pour boiling water into the baking dish, making sure not to splash the custard, until it reaches halfway up the sides of the ramekins.
  12. Cover each ramekin with a piece of aluminum foil.
  13. Bake 35-45 minutes, or until the custard is set around the edges, with a slight jiggle in the middle.
  14. Remove the ramekins from the hot water bath and allow to cool, covered, at room temperature. Once cool, transfer to the refrigerator to chill for at least 3 hours.
  15. Before serving, top the chilled ramekins with the remaining 2 teaspoons granulated sugar.
  16. Use a kitchen torch to blowtorch the sugar until the top is bubbly and lightly browned.
  17. Garnish with shaved chocolate, if using, and serve.