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Mexican Chocolate Crème Brûlée

Five simple ingredients — cream, brown sugar, pumpkin pie spice, Mexican chocolate, and eggs — are all you need for an exceptionally rich and elegant dessert. And no one has to know how simple this Mexican Chocolate Crème Brûlée is to make. Just a handful of ingredients and you’ll be in chocolate heaven.

Mexican Chocolate Crème Brûlée

Mexican Chocolate Crème Brûlée is a fabulous Cinco de Mayo dessert. Every rich, chocolatey bite is subtly spiced with cinnamon, and the creamy texture is over the top! Whether you serve this for the holiday, or any day, it’s sure to make you happy.
Prep Time35 mins
Cook Time40 mins
Refrigerate & Cooling6 hrs
Total Time7 hrs 15 mins
Course: Dessert
Cuisine: French, Mexican
Keyword: Chocolate Drizzle, Crème Brûlée, Delicious desserts, Mexican Chocolate Crème Brûlée, Tartlets
Servings: 4
Calories: 731kcal

Equipment

  • Electric Hot Water Kettle
  • Measuring Cups/Spoons 
  • Glass Liquid Measuring Cups
  • 3-Quart Saucepan
  • 9" Wire Whisk
  • 18 x 24-Inch Plastic Cutting Board
  • 8" Chef's Knife
  • Glass Nesting Bowls
  • Rey Amargo Mexican Chocolate
  • Fine-Mesh Sieve Set
  • 5-Inch Cast-Iron Skillet
  • 9 x 13-Inch Pan
  • Kitchen Torch

Ingredients

WHISK

  • 2 cups Heavy cream 
  • ½ cup Packed brown sugar, plus more for sprinkling 
  • ½ tsp. Pumpkin pie spice
  •  2 ½ –3 oz. Mexican chocolate, finely chopped

WHISK

  • 5 Egg yolks 
  • Brown or granulated sugar

Instructions

  • Preheat oven to 325°. Bring a kettle of water to a boil.
  • Whisk together cream, ½ cup brown sugar, and pumpkin pie spice in a saucepan over medium-high heat until bubbles form around edge of pan. Whisk in chocolate until melted; remove from heat.
  • Whisk yolks in a bowl; gradually whisk in one-third hot cream mixture, whisking constantly. Return yolk mixture to saucepan and simmer custard over medium heat until thickened.
  • Strain custard through a fine-mesh sieve.
  • Divide custard among four 5-inch mini cast-iron skillets or servers (about 5 oz. each) and place in a 9×13-inch baking dish. Transfer baking dish to oven and pour boiling water into dish halfway up sides of skillets (about 2 cups).
  • Bake custards 7 minutes; cover with foil, then bake until just set, 10 minutes more. Remove skillets from water bath, then let cool completely before covering and refrigerating for 6 hours.
  • Sprinkle just enough brown sugar over tops of custards to completely but lightly cover the surface. Hold the flame of a kitchen torch about 2 inches from skillets to caramelize the sugar.

Notes

Per serving, Calories: 731

Nutrition Facts

1 servings per container


  • Amount Per ServingCalories731
  • % Daily Value *
  • Total Fat 53g 82%
    • Saturated Fat 31g 155%
  • Cholesterol 395mg 132%
  • Sodium 68mg 3%
  • Total Carbohydrate 61g 21%
    • Protein 7g 15%

      * The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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      Written by Lisa Yarde

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