Mexican Chocolate Crème Brûlée
Five simple ingredients — cream, brown sugar, pumpkin pie spice, Mexican chocolate, and eggs — are all you need for an exceptionally rich and elegant dessert. And no one has to know how simple this Mexican Chocolate Crème Brûlée is to make. Just a handful of ingredients and you'll be in chocolate heaven.
Test Kitchen Tip
Mexican chocolate is flavored with cinnamon, almonds, and vanilla, then formed into solid discs. It has a grainier texture than other chocolates.
Preheat oven to 325°. Bring a kettle of water to a boil.
Whisk together cream, ½ cup brown sugar, and pumpkin pie spice in a saucepan over medium-high heat until bubbles form around edge of pan. Whisk in chocolate until melted; remove from heat.
Whisk yolks in a bowl; gradually whisk in one-third hot cream mixture, whisking constantly. Return yolk mixture to saucepan and simmer custard over medium heat until thickened.
Strain custard through a fine-mesh sieve.
Divide custard among four 5-inch mini cast-iron skillets or servers (about 5 oz. each) and place in a 9×13-inch baking dish. Transfer baking dish to oven and pour boiling water into dish halfway up sides of skillets (about 2 cups).
Sprinkle just enough brown sugar over tops of custards to completely but lightly cover the surface. Hold the flame of a kitchen torch about 2 inches from skillets to caramelize the sugar.
% Daily Value*
Total Fat 53g 81%
Saturated Fat 31g 155%
Cholesterol 395mg 131%
Sodium 68mg 2%
Carbs 61g 20%
*Percent Daily Values are based on a 2,000 calorie diet.