Chocolate Ghost Pepper Creme Brulee

Dark, spicy, creamy, chocolatey dessert!

• Ready In: 4 hrs 35 mins
• Serves: 4
• Yields: 4

Ingredients

• 1 1⁄2 cups  cream
• 1  dried ghost pepper, finely minced
• 1  pinch ground cumin
• 1  teaspoon ground cinnamon
• 3  egg yolks
• 3  tablespoons sugar
• 3  ounces  semi-sweet chocolate chips
• 2 -3  teaspoons sugar, for topping

Directions

1. Combine cream, cumin cinnamon, and ghost pepper in a small saucepan. Bring to a simmer over low heat, stirring gently.
2. Meanwhile, in a small mixing bowl, use a fork to thoroughly mix yolk and 3 tbsp sugar. Try not to incorporate any air as you mix -- keep the fork submerged under the egg.
3. When cream is heated, remove from heat and mix in chocolate. Stir mix and continue stirring until chocolate is melted and mixed inches Keep spoon submerged so you don't incorporate air.
4. Add cream a little at a time to the egg, mixing in with fork. As before, don't get air in the mixture.
5. Preheat oven to 350 F.
6. Pour mixture evenly into 4 ramekins. Place in a baking dish and fill dish with water halfway up the ramekins. Don't get any water in the ramekins.
7. Carefully place in oven. Don't splash water into ramekins. Bake 30-35 minutes, until set but jiggly.
8. Carefully remove from water bath. Cool uncovered for at least a couple hours in the fridge. After this, you can cover with plastic wrap and they'll last a couple days.
9. When ready to eat, spread about half a teaspoon of sugar on top to form a thin layer. Use a butane or propane torch to melt and caramelize the sugar.