Summary:

Mexican Chocolate Crème Brûlée could be just the gluten free recipe you've been looking for. This recipe serves 8. This side dish has 350 calories, 7g of protein, and 21g of fat per serving. For 83 cents per serving, this recipe covers 8% of your daily requirements of vitamins and minerals. 1 person found this recipe to be delicious and satisfying. This recipe is typical of Mexican cuisine. From preparation to the plate, this recipe takes about 45 minutes. If you have kosher salt, ground cinnamon, espresso powder, and a few other ingredients on hand, you can make it. It is brought to you by Foodista. All things considered, we decided this recipe deserves a spoonacular score of 20%. This score is rather bad. Users who liked this recipe also liked White Chocolate Creme Brulee with Strawberry {Creme Brulee Kit Giveaway}, Chocolate Creme Brulee, and Chocolate Creme Brûlée.

Dietary Info:

Ingredients:

• 1 teaspoon butter - N/A
• 1 cup milk - N/A
• 1 cup heavy whipping cream - N/A
• 4 ounces milk chocolate - N/A
• 0.25 cup cocoa powder - N/A
• 0.75 teaspoon espresso powder - N/A
• 0.75 teaspoon ground cinnamon - N/A
• 4 eggs - N/A
• 3 egg yolks - N/A
• 2 tablespoons kahlua - N/A
• 0.33333334 cup granulated sugar - N/A
• 0.5 teaspoon vanilla extract - N/A
• 1 pinch kosher salt - N/A
• 0.5 cup granulated sugar - N/A
• 1 tablespoon orange zest - N/A

Instructions:

1. Preheat the oven to 300 F. Lightly brush eight 3-inch ramekins with melted butter and place in a large roasting pan.
2. Heat the combined cream and milk in the microwave to piping hot, about 1 1/2 minutes.
3. Add the chocolate, cocoa powder, espresso powder, and cinnamon to the hot milk.
4. Whisk until the chocolate is completely melted into the liquid. (You may need to heat the mixture for an additional 30 to 45 seconds to encourage the chocolate to melt.)
5. Let the mixture cool to room temperature.
6. In a separate bowl, whisk the eggs and yolks until slightly thickened. When well-blended, stir in the cream/chocolate mixture, Kahlua, sugar, vanilla, and salt.
7. Pour this mixture into the prepared ramekins.
8. Carefully pour enough hot water into the roasting pan to reach halfway up the sides of the ramekins.
9. Bake for about 30 minutes, until barely set when you gently jiggle them (it will still look runny in the middle).
10. Remove the roasting pan from the oven and let cool. When cool, remove the ramekins from the pan, tightly cover each ramekin with plastic wrap, and refrigerate at least 2 hours or up to 2 days. The custard will remain slightly soft in the center, even when cool.
11. To finish: Preheat the broiler and place a rack as close to the flame as possible.
12. Use a fork to toss the granulated sugar lightly with the orange zest.
13. Sprinkle an even layer across each custard to cover completely, about 1 tablespoon each.
14. Place the sugared ramekins on a baking sheet and place under the broiler until the sugar caramelizes and bubbles, about 2 to 4 minutes. Depending on your broiler, you may need to rotate them with tongs to color evenly.
15. Remove the ramekins from the oven and let cool. The sugar top will harden. The crmes may be served immediately. However, I prefer them chilled for at least an hour and no more than three (or the sugar crust will begin to weep).