Prep 30 mins
Cook 2 hrs 10 mins
A coffee lover's dream!! Chocolate and espresso blended together....yummmmm! I am guessing at the prep time.
- 3 cups whipping cream
- 1⁄3 cup whole espresso beans
- 1⁄3 cup sugar
- 1 vanilla beans or 1 1⁄2 teaspoons vanilla extract
- 6 ounces semisweet chocolate, chopped
- 6 egg yolks
- 1⁄3 cup brown sugar, packed
- In a medium saucepan, combine 2 1/2 cups of cream, espresso beans and sugar. If using the vanilla bean, cut in half lengthwise; scrape out vanilla seeds. Add scraped pod and seeds to cream mixture. (If using vanilla extract, it will be added later.).
- Heat mixture until small bubbles form around edge of pan. Remove from heat; cover and let steep 30-40 min or until cream has taken on a good coffee flavor.
- Heat the oven to 400ºF.
- Place 8 (1/2-3/4 c.) ramekins in shallow roasting pan.
- Place chocolate and remaining 1/2 cup cream in metal bowl set over a pan of simmering water. Heat until melted, stirring occasionally.
- In a large bowl, beat egg yolks until well blended. Strain espresso-cream mixture slowly into egg yolks, whisking constantly to combine. If using vanilla extract, stir into custard now.
- Gradually whisk cream mixture into melted chocolate and then strain through a fine strainer.
- Pour custard into ramekins. Create a water bath - add enough boiling water to roasting pan to reach halfway up the sides of the ramekins. Cover pan securely with foil.
- Bake 50-60 min or until custards are set but still quivery like gelatin.
- Remove ramekins with tongs from the hot water; cool on wire rack 30-40 minute or until room temperature. Cover with plastic wrap; refrigerate at least 1 hour or up to 24 hours.
- Place oven rack 8 inches from broiler. Push the brown sugar through strainer over each custard, allowing about 2 teaspoons per custard.
- Using fingers, gently spread brown sugar to distribute evenly. Place ramekins in the shallow roasting pan again and surround with ice cubes.
- Broil 3-6 min or until brown sugar melts and caramelizes, watching carefully to prevent burning.
- Cool to room temperature. Store in refrigerator - if made more than 4 hours ahead, topping will begin to soften and will no longer be crisp -- so do this last.