Mocha Creme Brule

Everyone who knows me knows that I love to cook and entertain.  For New Years Eve we finished off the celebration with a mocha creme brule


Ingredients:
2 12 oz cans evaporated milk
8 egg yolks, from medium eggs
1 c sugar
5.2 oz chocolate
1/8 c espresso or strong coffee

Directions

mix milk and espresso in a pan and heat until steaming, then mix in chocolate and let cool

In a bowl mix egg yolks and 3/4 c sugar until thick and pale

start slowly stirring in a slight stream of the milk mixture into the eggs until it is all incorporated

pour mixture into ramekins or cake pan and place in a water bath at 350 for 1 hour

when  done baking cool at room temperature for abut 15 minutes before moving to refrigerator to chill overnight

before serving put remaining sugar on top and use your broiler  or a torch to melt the sugar, let the sugar harden then serve

NOTES:

I used a salt and pepper chocolate from Trader Joes.  If you want to try the flavor add a pinch of each sea salt and black pepper.

If you like a darker,  more bitter/sweet flavor, use an 8 oz box of bakers or bitter sweet dark chocolate.

Creme Brule sounds intimidating.  All it really is, is a pudding that you bake in a water bath.  It really could not be easier.  If you burn the sugar all you have to do is wait for it to harden, remove it and start with adding more sugar.

I hope this inspires you to try something decadent that sounds harder than it is

Anthoinette