Chocolate Orange Crème Brûlée
Total time: 15 to 30 minutes
Preparation and cooking time: 15 minutes
Oven temperature: Broil
Difficulty: Easy
A recipe from pastry chef Richard Chaillat
Ingredients for 4 servings
- 210 g (7 oz.) milk
- 70 g (5 tbsp.) + 1 tbsp. fine granulated sugar
- 4 egg yolks
- 200 g (3/4 cup) heavy cream
- 30 g (1 oz.) semi-sweet or bittersweet Chocolate
- 20 g (2 tbsp.) cocoa powder
- A few skinless orange segments
- A few drops of Grand Marnier
- Sugar or brown sugar for caramelizing
Method
Preparing the oranges
1. remove the peel and white pith from the oranges; remove any seeds; cut into pieces;
2. caramelize lightly in a saucepan with 1 tbsp. sugar;
3. add a few drops of Grand Marnier at the last moment since the alcohol evaporates quickly.
Preparing the cream
1. in a bowl, whisk together the sugar and egg yolks until light and pale;
2. bring the milk, heavy cream and cocoa powder to a boil; blend into the sugar-egg mixture;
3. return to the heat and cook to 85ºC. (185º F.), stirring constantly; remove the pan from the heat and stir in the coarsely chopped chocolate;
4. pour through a fine-mesh strainer;
5. divide the orange pieces among 4 individual ovenproof ramekins; pour the chocolate mixture over top;
6. sprinkle with granulated sugar or brown sugar;
7. place under the broiler until the sugar has caramelized;
8. let rest 4-5 minutes and serve.
Total time: 15 to 30 minutes
Preparation and cooking time: 15 minutes
Oven temperature: Broil
Difficulty: Easy
A recipe from pastry chef Richard Chaillat
Ingredients for 4 servings
- 210 g (7 oz.) milk
- 70 g (5 tbsp.) + 1 tbsp. fine granulated sugar
- 4 egg yolks
- 200 g (3/4 cup) heavy cream
- 30 g (1 oz.) semi-sweet or bittersweet Chocolate
- 20 g (2 tbsp.) cocoa powder
- A few skinless orange segments
- A few drops of Grand Marnier
- Sugar or brown sugar for caramelizing
Method
Preparing the oranges
1. remove the peel and white pith from the oranges; remove any seeds; cut into pieces;
2. caramelize lightly in a saucepan with 1 tbsp. sugar;
3. add a few drops of Grand Marnier at the last moment since the alcohol evaporates quickly.
Preparing the cream
1. in a bowl, whisk together the sugar and egg yolks until light and pale;
2. bring the milk, heavy cream and cocoa powder to a boil; blend into the sugar-egg mixture;
3. return to the heat and cook to 85ºC. (185º F.), stirring constantly; remove the pan from the heat and stir in the coarsely chopped chocolate;
4. pour through a fine-mesh strainer;
5. divide the orange pieces among 4 individual ovenproof ramekins; pour the chocolate mixture over top;
6. sprinkle with granulated sugar or brown sugar;
7. place under the broiler until the sugar has caramelized;
8. let rest 4-5 minutes and serve.
"Ponder well on this point: the pleasant hours of our life are all connected, by a more or less tangible link, with some memory of the table."-Charles Pierre Monselet, French author(1825-1888)
