White Chocolate Espresso Creme Brulee
February 21, 2017
- Cook: 1 hr 20 mins
- Yields: 4
1Place chocolate in a heatproof bowl. Arrange four 4.5" ramekins on a baking sheet. Freeze.
2Meanwhile, whisk together yolks, espresso, granulated sugar, and a pinch of salt until sugar has almost dissolved
3Bring cream and milk to a boil in a saucepan: gradually whisk about half into yolk mixture. Return mixture to saucepan: whisk. Cook over medium-low heat, stirring, until mixture is thick and reaches 175F, about 6 minutes. Pour over chocolate, and whisk until chocolate has melted and is smooth.
4Divide among ramekins, and freeze until firm but not frozen, 45-60 minutes.
5Sprinkle 1 tbsp sugar onto each custard; shake off excess. Caramelize tops using a handheld kitchen torch.