Sweet & Salty Cocoa Crème Brulee
Sweet, Salty & Cocoa - a tremendous taste trio!! This Crème Brulee is mostly cooked on the stove but the top is caramelized in the broiler.
1 1/4 cup milk (I used whole milk)
3 tablespoons cocoa powder
1 cup heavy whipping cream (unwhipped)
3 1/2 tablespoons cornstarch
2 1/2 tablespoons granulated sugar
pinch of salt
1 teaspoon vanilla extract
3 egg yolks - whisked (click HERE to see how to separate eggs)
1/4 cup light brown sugar (for the topping)
pinch of coarse salt or rock salt (for the topping)
In a medium size saucepan mix the cornstarch, cocoa and sugar and stir until combined. Slowly add the milk & cream - whisking all the time until no clumps remain. Place on medium low heat and constantly stir until it starts to thicken - just before a full boil. Slowly "temper" the egg yolks by adding a cup of the hot mixture into a bowl with the egg yolks (you must whisk all the time to prevent the eggs from clumping and becoming stringy) - now add the "tempered" eggs into the remaining hot mixture. Return to the heat and continue stirring constantly and boil for 1 minute. Remove from the heat and stir in the vanilla & pinch of salt until completely dissolved & combined (see top left picture above).
Pour equal amounts (about 1/2 cup each) into 4 ramekin dishes (see top right picture above). Allow to sit UNCOVERED at room temperature for 1 hour (it must be unconvered because you want that "skin" to form on the top).
After 1 hour - Divide 1/4 cup brown sugar into fourths and sprinkle onto the top of each Crème Brulee (see bottom left picture above) and finally add a pinch of coarse salt on top of the brown sugar in each ramekin (see bottom right picture above).
Finally, place the sugar topped ramekins into the preheated broiler leaving the door slightly open. Burning the Brulee can happen in a matter of seconds - so check them after 1 minute and keep checking until the top reaches your desired color & texture (for no longer than 2 minutes).
For an over-the-top delight - cover some waffle pretzels with chocolate and top each finished Crème Brulee with a few chocolate covered pretzels.
Allow to cool at room temperature, serve & ENJOY!!
Note - if you cool the Crème Brulee in the fridge the candy topping will soften and become a little more like caramel - that is why I let it cool at room temperature.
Weekly Thankfulness & Growth Report #53
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I LOVE Creme Brulee and this sounds awesome. I'm pinning this! I hopped over from the Flour Me with Love linkyReplyDelete
Thanks so much - I'm glad that you liked it!Delete
oh la la...just gained a lb reading the recipe - hope you have a wonderful week!ReplyDelete
Digital desserts are fat free - hahaha. Thanks for stopping by!Delete
These look so good! And I love the little glasses you put them in, so cute :)ReplyDelete
Thanks - I got those Ramekins at a glass outlet store - cute & cheap!Delete
This looks incredible! I'm gonna try it hope it tastes half as good as it looks :)ReplyDelete
Thanks - I think the picture & taste are equal :-)Delete
This looks absolutely amazing! I pinned it for later! Thanks so much for sharing on Meandering Mondays! Have a great weekend!ReplyDelete
Thanks - you too!Delete
Where is this awesome dish being served? Sign me up!ReplyDelete
Thanks for sharing with us on Good Tip Tuesday - http://www.sherrylwilson.com/good-tips-tuesday-6/
It's my own creation so I guess it's being served at my house - hahaha. Thanks.Delete
Yummy! When can I come over? Thank you for sharing with Countdown in Style!ReplyDelete
My husband really loves Creme Brulee. Thanks for sharing this with us at the Four Season Blog Hop. I am pinning this to my dessert board.ReplyDelete
I like chocolate! This sounds like a cool twist on creme brule! I've had it like once and loved it so much! Thanks for sharing this recipe with us at Countdown in Style! Don't forget to stop by Friday to see if you are featured :)ReplyDelete
Visiting from the Wake Up Wednesday Linky ... my husband LOVE creme brûlée and I LOVE chocolate .... this looks like a perfect combination for us!! Thanks for sharing :-)ReplyDelete