1 Cup Heavy Whipping Cream
1 Cup Whole Milk
1/2 TSP Espresso Powder
6 TBSP Bittersweet Chocolate Chopped
8 Large Egg Yolks
1/3 Cup Granulated Sugar (more for caramelizing)
1 TSP Salt
1 1/4 Cup Fresh Raspberries
2 TSP Granulated Sugar
1 TSP Fresh Lemon Juice
- Preheat oven to 300ºF and position an oven rack in the middle of the oven
- To prepare Crème Brûlée, put a medium saucepan over medium heat. Add cream, milk, and espresso powder. Stir and cook until just before boiling. Remove the pan from the heat and add chocolate until smooth and melted. Set aside.
- In a medium mixing bowl, add yolks, 1/3 Cup sugar, and salt. Whisk until combined. Slowly whisk in chocolate mixture and strain through fine-mesh strainer over a large measuring cup.
- To prepare coulis, in a food processor, add the raspberries and sugar and process until smooth. Strain the raspberry mixture through a fine-mesh strainer over a medium bowl, using a silicone spatula to push the solids through the strainer.
- Spoon 2 tablespoons of raspberry coulis into the bottom of 6 ramekins and pour the crème brûlée mixture over the top.
- Transfer the ramekins to a roasting pan and transfer to the oven. Fill pan with enough water to reach halfway up the sides of the ramekins. Bake until custards are set, 40 to 45 minutes. Carefully remove ramekins from the water bath and cool in fridge, 4 hours to overnight.
- Top each brûlée with 1 tablespoon of sugar, spreading it evenly across the surface. Hold a torch at an angle to the surface, 3 to 4 inches away. Move the flame back and forth until the sugar is melted and caramelized.
Recipe from Sur La Table