Spicy Chocolate Creme Brûlée

Instructions

1. Step
   Preheat the oven to 300°F. In a saucepan warm Ontario cream, vanilla, ancho chili powder, and salt until just
2. Step
   simmering. Remove from heat and stir in the chocolate, until melted and completely
3. Step
   incorporated.
4. Step
   Meanwhile, whisk together egg yolks and sugar in a large mixing bowl until combined.
5. Step
   While whisking, slowly pour in the chocolate cream until smooth and the colour is
6. Step
   consistent.
7. Step
   Pour an equal amount of the brûlée mixture into 4 ramekins. Place the ramekins on a
8. Step
   baking sheet and transfer to the oven rack. Pour hot water into the pan so the water is
9. Step
   about halfway up the ramekins. Be careful not to get water in the ramekins.
10. Step
    Carefully slide the baking sheet into the oven and bake for 30-35 minutes, until the centre
11. Step
    of creme brûlées are set and slightly jiggly if tapped on the side.
12. Step
    Allow the custards to cool to room temperature, then cover and place in the fridge to chill
13. Step
    for at least 2 hours.
14. Step
    Sprinkle 2-3 teaspoons of white sugar overtop of each creme brûlée. Use a kitchen torch
15. Step
    to caramelize the sugar on top until melted and golden or deep brown.
16. Step
    Garnish with fresh raspberries and a sprinkling of chili powder.