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 @chefsouschef (Philip Lago & Mystique Mattai).

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PREP15 min
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Cooking35 min
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Ready in2 h 50 min


  • 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


  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
  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
  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.

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