BURNT CREAM - MEXICAN CHOCOLATE

By akselden

Ingredients

• 1 C. heavy cream
• 1 C. milk
• 1 large dried ancho chili, crushed with seeds, stem removed
• 2 cinnamon sticks
• 1/4 tsp. ground cinnamon
• Pinch salt
• 5 egg yolks
• 1/3 C. plus 4 T. sugar
• 5 oz. bittersweet chocolate, melted

Details

Servings 4

Preparation

Step 1

1. Preheat oven to 300°F. Have a pot of boiling wate ready. Line a shallow baking pan with a kitchen towel.

2. In a small saucepan over medium heat, combine the cream, milk, chili, cinnamon sticks, ground cinnamon and salt. Warm the cream mixture until bubbles form around the edges of the pan and steam begins to rise from the surface, about 5 minutes. Remove from heat and let stand for 30 minutes.

3. In a bowl, whisk together the egg yolks and the 1/3 C. sugar until smooth and blended. Gradually add the cream mixture, whisking constantly, then whisk the chocolate. Pour the custard through a fine-mesh sieve set over a bowl. Divide the custard among four 5 oz. ramekins and place them on the towel in the prepared baking pan. Add boiling water to fill the pan halfway up the sides of the ramekins. Cover the pan loosely with aluminum foil and bake until the custards are just set around the edges, about 35 minutes.

4. Transfer the ramekins to a wire rack and let cool to room temperature, about 90 minutes. Cover with plastic wrap and refrigerate for at least 4 hours or up to 3 days.

5. Just before serving, sprinkle 1 T. sugar evenly over the surface of each custard. Using a kitchen torch according to manufacturer's instructions, move the flame continuously in small circles over the surface until the sugar melts and lightly browns. Serve immediately.