Chocolate Mint Crème Brûlée

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by Marcel Desaulniers
from I’m Dreaming of a Chocolate Christmas
(John Wiley & Sons, Inc., 2007)
Makes 6 crème brûlées

“Sensual self-indulgence” is a custard that goes by the name of crème brûlée (literal translation: burnt cream). Crème brûlée’s chapeau of brittle caramelized sugar actually inspired the name of this beloved dessert. Our version — a chocolaty, velvety-smooth, bourbon-spiked custard that bathes your mouth with pleasure — is a delightful respite from being good for Christmas.—Marcel Desaulniers

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Ingredients
3 cups heavy cream
1 vanilla bean, cut in half lengthwise
1/4 teaspoon salt
3/4 cup plus 2 tablespoons granulated sugar
6 large egg yolks
9 ounces semisweet baking chocolate, coarsely chopped
1 tablespoon bourbon
1/2 teaspoon peppermint extract

Mint sprigs, for garnish (optional)

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Directions
1. Preheat the oven to 300°F (150°C). Pour 2 cups water into a 13-by-9-by-2-inch baking pan. Place the pan on the center rack of the oven.

2. Combine the cream, vanilla bean, and salt in a medium saucepan over medium heat. Bring to a boil, then remove from the heat.

3. Place 3/4 cup of the sugar and the egg yolks in a medium mixing bowl. Whisk until thoroughly combined. Ladle 1/2 cup of the hot cream into the yolks and whisk gently to incorporate. Pour the egg-yolk-and-cream mixture back into the saucepan and whisk until thoroughly combined. Add the chopped chocolate and stir gently to melt the chocolate and incorporate all of the ingredients.

4. Pour the chocolate custard through a fine-gauge strainer into a 4-cup heatproof glass measuring cup. Add the bourbon and peppermint extract and stir to incorporate.

5. Place 6 flameproof 7-ounce custard cups or ramekins into the water in the baking pan. Pour an equal amount of the custard into the cups. Bake for about 1 hour, or until just set. (Rotate the baking pan 180 degrees halfway through the baking time.) The top of the custards should still slightly shake; the custard will completely set when chilled.

6. Remove the custard cups from the baking pan and place them on a wire rack until cool, about 30 minutes. Cover each custard cup with plastic wrap and refrigerate for 3 to 4 hours before serving.

7. To serve, preheat the broiler. Remove the chilled custards from the refrigerator; remove and discard the plastic wrap. Place the custard cups on a baking sheet and evenly sprinkle the top of each custard with 1 teaspoon sugar. Position the baking sheet on the center rack under the broiler and broil until the sugar is caramelized to a dark amber. Refrigerate the custards for a few minutes to firm the caramelized sugar before serving. Garnish each with a mint sprig, if desired.

Recipe © 2007 by Marcel Desaulniers. All rights reserved.