Method
Warm oven to 140C. Pour cream and milk into a pan and bring up to the boil but not over, take off heat as begins to bubble. Add coffee now. Whisk the yolks in a clean bowl until they are pale, shock the eggs with some of the hot cream (pour in a little, and stir, then slowly add more) so as not to scramble and whisk well. Add sugar and whisk. For decorative purposes small coffee cups look great (providing they are oven proof, but ramekins will work). Pour mixture evenly into 6 ramekins. Spoon off any bubbles, these will detract from look after otherwise. Place cups onto a tray and into the oven for 40 - 50 mins (does depend on oven). You want the brulees to still have a slight wobble on top when they come out. Allow to cool and then refrigerate.
Heat the dark chocolate in a bowl over a saucepan of boiling water until melted. Pour a thin layer of this melted chocolate on top of the chilled brulees, this is going to be replacing the typical burnt sugar topping. To serve, any garnish is appropriate, chocolate pencils, chocolate coated coffee beans or what I do at home is put a couple of biscotti to the side, especially if being served in coffee cups.
Thanks to
Ryan Hanson from the United Kingdom for submitting this "Mocha" Creme Brulee recipe.
Added on 22 May 2009.
|
