Chocolate Almond Crème Brûlée
Indulge in a luscious Chocolate Almond Crème Brûlée this Valentine’s Day. This velvety dessert combines rich dark chocolate with the nutty warmth of almond extract, creating a decadent custard that's both smooth and sensual. Topped with a crisp caramelized sugar layer, each spoonful is a perfect balance of creamy and crunchy, ideal for a romantic evening.
ingredients
- 2 cups heavy cream
- 1/2 cup granulated sugar
- 4 large egg yolks
- 4 oz dark chocolate (70% cocoa), chopped
- 1 tsp almond extract
- 1/4 tsp sea salt
- Extra granulated sugar for caramelizing
steps
- 1.
Preheat your oven to 325°F (160°C).
- 2.
In a saucepan, heat the heavy cream and 1/4 cup of sugar over medium heat until just simmering, stirring occasionally.
- 3.
Remove from heat and add the chopped dark chocolate, whisking until smooth.
- 4.
In a mixing bowl, whisk together the egg yolks, almond extract, and salt. Slowly add the chocolate mixture, whisking continuously until fully combined.
- 5.
Pour the custard into four ramekins. Place the ramekins in a baking dish and fill the dish with hot water until it reaches halfway up the sides of the ramekins.
- 6.
Bake for about 30-35 minutes, until the edges are set but the center is still slightly wobbly.
- 7.
Remove the ramekins from the water and let cool at room temperature for 30 minutes, then refrigerate for at least 2 hours.
- 8.
Once chilled, sprinkle a thin layer of granulated sugar on top of each custard. Using a kitchen torch, caramelize the sugar until golden and crispy. Alternatively, broil in the oven for 1-2 minutes, watching closely to prevent burning.
- 9.
Allow the caramelized sugar to harden for a minute before serving.
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