- Category: Milk Calendar
This Spicy Chocolate Creme Brûlée features a rich and decadent base of chocolate, cream and chili powder, then chilled and topped with a burnt sugar crust, raspberries and a dusting of ancho chili powder. Inspired by the iconic Milk Calendar, this rich, creamy recipe was created by @chef.souschef (Philip Lago & Mystique Mattai).
Ingredients
- 2 cups Ontario heavy whipping cream
- 1 tsp vanilla
- 1 tsp ancho chili powder
- 1/4 tsp salt
- 150g dark chocolate
- 5 egg yolks
- 1⁄3 cup sugar + additional for brûlée topping
Instructions
- StepPreheat the oven to 300°F. In a saucepan warm Ontario cream, vanilla, ancho chili powder, and salt until just simmering. Remove from heat and stir in the chocolate, until melted and completely incorporated.
- StepMeanwhile, whisk together egg yolks and sugar in a large mixing bowl until combined.
- StepWhile whisking, slowly pour in the chocolate cream until smooth and the colour is consistent.
- StepPour an equal amount of the brûlée mixture into 4 ramekins. Place the ramekins on a baking sheet and transfer to the oven rack. Pour hot water into the pan so the water is about halfway up the ramekins. Be careful not to get water in the ramekins.
- StepCarefully slide the baking sheet into the oven and bake for 30-35 minutes, until the centre of creme brûlées are set and slightly jiggly if tapped on the side.
- StepAllow the custards to cool to room temperature, then cover and place in the fridge to chill for at least 2 hours.
- StepSprinkle 2-3 teaspoons of white sugar overtop of each creme brûlée. Use a kitchen torch to caramelize the sugar on top until melted and golden or deep brown.
- StepGarnish with fresh raspberries and a sprinkling of chili powder.
