Receta Chocolate Chipotle Creme’ Brulee
When I’m feeling sad and blue come on a bake with me.
My precious 13-year-old cat Smokey went over the rainbow on July 23. It was a sad day for me. I adopted him from the Animal Rescue Foundation for the girls when I was going through tumultuous times (a divorce). The girls were 10 and 12 at the time we adopted Smokey. He was called Luna, but the girls changed his name to Smokey. He was 9 months old when we got him.
Today, I sat at the kitchen table, unable to remove his bowl of water or food. The large container of food still perched up on the shelf. I needed to be happy for him. I was so sad. While I was on the phone calling the vet, Smokey passed in the arms of my husband. As he gently called to me to please hang up the phone and that Smokey was at peace now.
He had a bad cold and wouldn’t eat. I was spoon-feeding him baby food hoping for a quick recovery.
Baking and using my favorite ingredients, I adapted this Chocolate Chipotle Creme’ Brulee‘ from Better Homes and Gardens since I am never made a creme brulee’ before.
Chocolate Chipotle Creme’ Brulee
This does require a minimum of one hour chilling time in the fridge. So prepare ahead of time. Can be made 1 day ahead.
Author: Marlene Baird
Serves: 3
Ingredients
- 1 cups fat-free
- 2 3-inch cinnamon stick
- 1.2 ounces dark chocolate with sea salt
- 2 egg yolks, lightly beaten
- ⅛ cup sugar
- 1 teaspoon vanilla bean paste
- ¼ teaspoon ground chipotle chile pepper
- FOR THE BRULEE
- 1 tablespoon sugar
- ¼ teaspoon ground cinnamon
Directions
Preheat oven to 325 degrees F.
In a heavy small saucepan heat half-and-half and cinnamon sticks over medium heat just until bubbly.
Remove from heat; remove cinnamon stick.
Add chocolate to cream. Let stand for 5 minutes; whisk until smooth. Set aside.
Meanwhile, in a medium bowl combine egg yolks, the ⅓ cup sugar, the vanilla, chile pepper
Whisk until combined.
Slowly whisk chocolate mixture into egg mixture.
Place three ungreased 4 ounce casseroles, souffle dishes, or custard cups in a 13x9x2-inch baking dish or pan.
Divide custard mixture evenly among the casseroles.
Place baking dish on oven rack. Pour enough boiling water into baking dish to reach halfway up sides of casseroles.
Bake for 35 to 40 minutes or until a knife inserted near the centers comes out clean.
Carefully remove casseroles from water; cool on a wire rack.
Cover and chill for 1 to 24 hours.
Before serving, let custards stand at room temperature for 20 minutes.
In a small bowl combine the sugar and the ground cinnamon. Sprinkle evenly over custards.
Place custards on a baking sheet. Caramelize sugar on tops with a culinary torch or broil* 4 to 5 inches from heat for 1 to 2 minutes or until sugar is melted and lightly browned.
Serve immediately.
PP Value
4 PP per serving
3.2.2089
I love creme’ brulee’ So with every spoonful that I ate, I celebrated my precious Smokey and his adorable antics when he was a kitten. How he used to play “fetch” with a superball. How the girls fought over whose room he was going to sleep in. all the silly nicknames the girls dubbed for this silly cat.
He will always be in my heart. Make your favorite dessert this week and when you do, look over the rainbow and catch a glimpse of my Smokey.
The addition of the Chipotle pepper gave this a “Smokey” flavor that I loved.
Thanks for stopping by and have a beloved day.
Marlene