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Mocha Creme Brulee Recipe

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This Mocha Crème Brûlée is a decadent dessert combining the rich flavors of coffee and chocolate in a creamy custard base topped with a perfectly caramelized sugar crust. Infused with vanilla bean and LorAnn Coffee Emulsion, this recipe offers a smooth and luxurious texture with a delightful mocha twist. Perfect for impressing guests or indulging in a sweet treat, it’s baked gently in a water bath and finished with a crisp brûlée topping.

Ingredients

Custard Base

  • 16 oz (2 Cups) Heavy Whipping Cream
  • 1 Vanilla Bean Pod, cut in half and scraped
  • 2 Teaspoons LorAnn Coffee Emulsion
  • 1/3 Cup Dark/Semi-Sweet Chocolate, chopped
  • 100 Grams (1/2 Cup) Granulated/Caster Sugar
  • 5 Large Egg Yolks, at room temperature

Brûlée Topping

  • 3 Tablespoons Granulated Sugar (1 1/2 Tablespoons per crème brûlée)

Instructions

  1. Prepare the Cream Infusion: Cut the vanilla bean pod lengthwise and scrape out the seeds using the non-sharp side of a knife. In a thick-bottomed saucepan over medium-low heat, combine the heavy cream, vanilla seeds, and pods. Stir constantly and heat until just simmering, not boiling. Remove from heat and stir in the coffee emulsion and chopped chocolate. Cover and let steep for 10 minutes to infuse the flavors and melt the chocolate.
  2. Preheat Oven and Set Up Water Bath: Place four 7-8 oz ramekins in a large roasting pan. Preheat your oven to 325°F (163°C) and bring a kettle of water to a boil to prepare the water bath.
  3. Mix Egg Yolks and Sugar: In an electric mixer bowl fitted with a whisk or using a handheld electric whisk, beat the egg yolks and sugar together until fully combined and pale yellow in color.
  4. Combine Cream and Egg Mixture: Whisk the cream mixture gently to ensure the chocolate is melted fully; if needed, warm slightly on the stove. Slowly pour the cream into the egg yolk mixture while whisking at the lowest speed to prevent curdling.
  5. Strain and Fill Ramekins: Pass the combined custard mixture through a fine mesh sieve into a bowl with a spout to remove any curdled egg or vanilla bits. Evenly pour the mixture into the ramekins placed in the roasting pan.
  6. Bake in Water Bath: Place the roasting pan on the oven rack and carefully pour the boiling water from the kettle into the pan until it reaches halfway up the sides of the ramekins. Bake for 25-30 minutes, until the custard is set but still slightly jiggly in the center. The internal temperature should be about 170°F (77°C). Remove the pan from the oven, transfer it to a wire rack, and after 5 minutes, remove the ramekins from the water bath. Let cool for 1 hour at room temperature.
  7. Chill: Refrigerate the ramekins for at least 4 hours or overnight to fully set the custard.
  8. Caramelize the Sugar Topping: Before serving, sprinkle 1 1/2 tablespoons of granulated sugar evenly over each crème brûlée. Use a kitchen torch to caramelize the sugar until it forms a hard, golden crust. Serve immediately, optionally garnished with fresh berries.

Notes

  • Room temperature egg yolks ensure better emulsification and smoother custard.
  • Be careful not to boil the cream mixture as it can scald and affect flavor.
  • Slowly combining the hot cream with egg yolks prevents scrambling.
  • The water bath helps cook the custard evenly and prevents cracking.
  • If you don’t have a kitchen torch, place the ramekins under a broiler briefly to caramelize sugar, watching carefully to avoid burning.
  • Use high-quality chocolate and coffee emulsion for the best flavor.

Find it online: https://recipethrive.com/mocha-creme-brulee-recipe/