Chocolate-Ancho Creme Brulee

By Realtychick

Ingredients

• 3 cups whipping cream
• 1 cinnamon stick
• 1 dried ancho chili with seeds, stemmed, chopped
• Pinch of ground cumin
• 1/3 cup plus 6 teaspoons sugar
• 6 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
• 6 large egg yolks
• 1/2 teaspoon ground cinnamon (for carmelizing)

Preparation

Step 1

Preheat oven to 350°F. Combine first 4 ingredients and 1/3 cup sugar in heavy large saucepan and bring to boil, stirring occasionally. Remove from heat and strain out lumps. Add chocolate; whisk until melted and smooth. Whisk egg yolks in large bowl to blend. Gradually whisk in hot chocolate mixture. Divide custard among eight ramekins. Place cups in heavy large baking pan. Add enough hot water to pan to come halfway up sides of cups. Bake custards until almost set in center, about 35 minutes. Remove cups from water and cool completely. Cover and refrigerate overnight.

Carmelize tops with sugar/cinnamon mixture