Thursday, June 5, 2014

Chili Pepper Chocolate Creme Brulee #Recipe

Chili Pepper Chocolate Creme Brulee by Angie Ouellette-Tower photo 007_zpsbece2a2b.jpg


Hot Chili Pepper Chocolate Crème Brulee


I have really been craving Crème Brulee lately and I have been creating new versions of this decadent dessert.  Today I've combined that hot spicy red Chili Pepper flavor with Chocolate and the cooling creamy texture that you get with Crème Brulee - ENJOY!


Chili Pepper Chocolate Creme Brulee by Angie Ouellette-Tower photo 001_zps6c88386b.jpg
1 1/4 cup milk (I used whole milk)
1 cup heavy whipping cream (unwhipped)
3 tablespoons cocoa powder
3 1/2 tablespoons cornstarch
2 1/2 tablespoons granulated sugar
1/2 teaspoon vanilla extract
3 egg yolks - whisked (click HERE to see how to separate eggs)
1/4 to 3/4 teaspoon red chili pepper powder (I used an Indian Red Chili pepper)
a couple dashes of salt
1/4 cup finely shaved chocolate
1/4 cup light brown sugar (for the topping)


In a medium size saucepan mix the cornstarch, cocoa, chili pepper, salt and sugar and stir until combined.  Slowly add the milk & cream - gently 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 until completely dissolved & combined.

Chili Pepper Chocolate Creme Brulee by Angie Ouellette-Tower photo 003_zpse183e6e0.jpg
Pour about 1/4 cup equal amounts into 4 ramekin dishes & sprinkle the shaved chocolate on top (equal amounts in all 4 ramekins) (see picture above).  Now add another 1/4 cup of the crème portion (that you cooked on the stove) on top of the shaved chocolate.  Allow to sit UNCOVERED at room temperature for 1 hour (it must be uncovered because you want that "skin" to form on the top).  
Chili Pepper Chocolate Creme Brulee by Angie Ouellette-Tower photo 002_zpsa971d73a.jpg
Preheat your oven broiler.  Sprinkle the brown sugar evenly over all 4 filled Ramekins. 
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). 
Chili Pepper Chocolate Creme Brulee by Angie Ouellette-Tower photo 004_zpse08b4781.jpg
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.

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8 comments:

  1. What an interesting combination..I have always heard chilli peppers go well with chocolate.. it looks delicious! Enjoy! Blessings!

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  2. I've never done the chili and chocolate combo. I have been seeing it a lot lately. A little behind. I am just now getting on the salted chocolate bandwagon ;) Thanks for linking at the Yuck Stops Here party and I hope you will join us again next week. Chrystal @ YUMeating.com

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  3. Looks fantastic and I would love to have a bite right now. Thank you for sharing it on our Four Seasons Blog Hop

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  4. This looks great! Pinned! Thanks for being a part of our party. Please join us tonight at 7 pm. We love having you! http://loulougirls.blogspot.com
    Happy Monday! Lou Lou Girls

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  5. Looks yummy! Can't wait to try it. Thanks for the recipe. :-)

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  6. I love Creme Brule! Glad to see you shared it on The Chain Linky Climb as well as The Yuck Stops Here - spread the love around! HUGS

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  7. I like that you added chili pepper to the recipe. It sounds delightful.

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  8. This sounds wonderful. I pinned it to my chocolate board. #wakeupwednesday

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