Mocha Crème Brulee

Wherever we have travelled, we have always consumed Crème Brulee for a special dessert.  There is something very comforting with the creaminess and richness of this delicious treat.

Try this one for a unique flavour.

• 2 cups 35% whipping cream
• 1 tbsp. instant espresso powder
• 4 egg yolks
• 1/2 cup granulated sugar
• 1/4 cup either white or dark chocolate liqueur
• 3/4 tsp. really good quality vanilla extract
• brown sugar

In a saucepan heat the cream with the espresso powder until it begins to simmer. Remove from heat.

In a bowl,  beat the egg yolks with the sugar and gradually add to the hot cream. Beat in the chocolate liqueur and vanilla. Remove and discard any foam that may float on top of the custard.

Pour into six 1/2 cup ramekins. Set these into a pan large enough to hold them all and add hot water to come up halfway up the sides. Cover loosely with tin foil. Bake 45-60 minutes in a 325 degree oven until set. Remove from the water and cool on wire racks. Chill.

Preheat oven to broil. Set top rack close to element. Sprinkle brown sugar evenly over the custard tops and set until the broiler until the sugar melts and caramelizes and hardens. DO NOT BURN.

Serve immediately along with a small chocolate/raspberry liqueur. OMG this is delicious.