TasteTailor

Table

Grid

Image	Name	Qty	Metric	Price
	butter	1.0	teaspoon	None
	milk	244.0	milliliters	None
	heavy whipping cream	238.0	milliliters	None
	milk chocolate	113.398	grams	None
	cocoa powder	21.5	grams	None
	espresso powder	0.75	teaspoons	None
	ground cinnamon	0.75	teaspoons	None
	eggs	4.0		None
	egg yolks	3.0		None
	kahlua	2.0	Tbsps	None
	granulated sugar	66.667	grams	None
	vanilla extract	0.5	teaspoons	None
	kosher salt	1.0	pinch	None
	orange zest	1.0	Tbsp	None

butter

Qty: 1.0

Metric: teaspoon

Price: None

milk

Qty: 244.0

Metric: milliliters

Price: None

heavy whipping cream

Qty: 238.0

Metric: milliliters

Price: None

milk chocolate

Qty: 113.398

Metric: grams

Price: None

cocoa powder

Qty: 21.5

Metric: grams

Price: None

espresso powder

Qty: 0.75

Metric: teaspoons

Price: None

ground cinnamon

Qty: 0.75

Metric: teaspoons

Price: None

eggs

Qty: 4.0

Metric:

Price: None

egg yolks

Qty: 3.0

Metric:

Price: None

kahlua

Qty: 2.0

Metric: Tbsps

Price: None

granulated sugar

Qty: 66.667

Metric: grams

Price: None

vanilla extract

Qty: 0.5

Metric: teaspoons

Price: None

kosher salt

Qty: 1.0

Metric: pinch

Price: None

orange zest

Qty: 1.0

Metric: Tbsp

Price: None

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Instructions

Step 1: Preheat the oven to 300 F. Lightly brush eight 3-inch ramekins with melted butter and place in a large roasting pan.

Ingredients:

• butter

Equipment:

• roasting pan
• ramekin
• oven

Step 2: Heat the combined cream and milk in the microwave to piping hot, about 1 1/2 minutes.

Ingredients:

• cream
• milk

Equipment:

• microwave

Step 3: Add the chocolate, cocoa powder, espresso powder, and cinnamon to the hot milk.

Ingredients:

• instant espresso
• cocoa powder
• chocolate
• cinnamon
• milk

Step 4: Whisk until the chocolate is completely melted into the liquid. (You may need to heat the mixture for an additional 30 to 45 seconds to encourage the chocolate to melt.)

Ingredients:

• chocolate

Equipment:

• whisk

Step 5: Let the mixture cool to room temperature.

Step 6: In a separate bowl, whisk the eggs and yolks until slightly thickened. When well-blended, stir in the cream/chocolate mixture, Kahlua, sugar, vanilla, and salt.

Ingredients:

• chocolate
• vanilla
• kahlua
• cream
• sugar
• egg yolk
• egg
• salt

Equipment:

• whisk
• bowl

Step 7: Pour this mixture into the prepared ramekins.

Equipment:

• ramekin

Step 8: Carefully pour enough hot water into the roasting pan to reach halfway up the sides of the ramekins.

Ingredients:

• water

Equipment:

• roasting pan
• ramekin

Step 9: Bake for about 30 minutes, until barely set when you gently jiggle them (it will still look runny in the middle).

Equipment:

• oven

Step 10: Remove the roasting pan from the oven and let cool. When cool, remove the ramekins from the pan, tightly cover each ramekin with plastic wrap, and refrigerate at least 2 hours or up to 2 days. The custard will remain slightly soft in the center, even when cool.

Ingredients:

• custard
• wrap

Equipment:

• plastic wrap
• roasting pan
• ramekin
• oven

Step 11: To finish: Preheat the broiler and place a rack as close to the flame as possible.

Equipment:

• broiler

Step 12: Use a fork to toss the granulated sugar lightly with the orange zest.

Ingredients:

• granulated sugar
• orange zest

Step 13: Sprinkle an even layer across each custard to cover completely, about 1 tablespoon each.

Ingredients:

• custard

Step 14: Place the sugared ramekins on a baking sheet and place under the broiler until the sugar caramelizes and bubbles, about 2 to 4 minutes. Depending on your broiler, you may need to rotate them with tongs to color evenly.

Ingredients:

• sugar

Equipment:

• baking sheet
• ramekin
• broiler
• tongs

Step 15: Remove the ramekins from the oven and let cool. The sugar top will harden. The crmes may be served immediately. However, I prefer them chilled for at least an hour and no more than three (or the sugar crust will begin to weep).

Ingredients:

• crust
• sugar

Equipment:

• ramekin
• oven