Creme Brulee is simple to make, decadent to eat and the perfect way to surprise the love of your life when they least expect it!
Mocha Creme Brulee
1 cup heavy cream
1 cup 1/2 and 1/2
1 whole vanilla bean
1 tbsp. crushed coffee beans
1/4 cup good cocoa powder
1/2 cup sugar
4 egg yolks
Preheat oven to 325 degrees. Heat heavy cream, half/half, vanilla bean and coffee beans to a simmer. Simmer on low 10 minutes. Add cocoa powder to hot mixture and whisk to incorporate. Strain mixture into a bowl to seperate vanilla bean and coffee beans from the custard.
Place egg yolks and sugar in bowl and whisk until thicken and light yellow in color.
Add a small amount of hot cream mixture to egg mixture, whisking while pouring. Pour remaining cream mixture into tempered egg mixture, whisking while pouring in a steady stream.
Divide creme brulee into 4 ramekins and place in 8x8 cake pan. Place into preheated 325 degree oven, fill pan with hot water halfway up the ramekins. ( this is called a water bath and will keep your custard smooth and creamy)
Bake 35-40 minutes until set in the middle.
Chill creme brulee once cooled in the fridge. Before serving sprinkle with granulated sugar and use your kitchen torch to caramelize the sugar. If you do not own a kitchen torch simply put under broiler in your oven for 2-3 minutes until golden brown. Remove and chill.