Crème Brûlée with cocoa cream and chopped espresso beans

Name: Crème Brûlée with cocoa cream and chopped espresso beans
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 150 g Whipped cream; 50 g Dark chocolate coating; 125 ml Milk; 7 TABLESPOONS Sugar; 7-10 Tbsp Salt; 2 TABLESPOONS Espresso beans; 1 egg (size M); 2 Egg yolk (size M); 7-10 Tbsp Espresso beans

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

150 g Whipped cream
50 g Dark chocolate coating
125 ml Milk
7 TABLESPOONS Sugar
7-10 Tbsp Salt
2 TABLESPOONS Espresso beans
1 egg (size M)
2 Egg yolk (size M)
7-10 Tbsp Espresso beans

Directions

1
Bring 25 g cream to the boil in a saucepan, remove from the heat. Finely chop the chocolate coating, add to the cream and stir until smooth. Put the canache in a bowl and chill for about 30 minutes
2
Bring milk, 125 g cream, 3 tablespoons sugar and 1 pinch of salt to the boil in a saucepan, remove from the heat. Chop the espresso beans, add them to the milk and let them steep for about 30 minutes
3
Whisk the egg and egg yolks and stir into the milk. Place 4 ovenproof moulds (approx. 100 ml content) in a fat pan of the oven, pour in egg-milk. Put 2 teaspoons of canache into each of the ramekins. Put the fat pan into the preheated oven (electric cooker: 125 °C/recirculating air and gas: not suitable) and pour boiling water on it so that 2/3 of the ramekins are in water. Cook for 50-60 minutes. Carefully remove from the fat pan and allow to cool
4
Sprinkle evenly with 1 tablespoon of sugar each. Caramelise with a gas burner. Serve the crème brûlée decorated with espresso beans
5
Waiting time approx. 1 hour