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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.


4 servings

Total Time

40 minutes + cooling

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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).

Bake custards 7 minutes; cover with foil, then bake until just set, 10 minutes more. Remove skillets from water bath, then let cool completely before covering and refrigerating for 6 hours.

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.


Add the chocolate to the hot cream mixture, letting it melt slowly, then whisk to incorporate.


So as not to curdle the egg yolks, whisk in a bit of the cream mixture to warm them slowly.


Any torch will work to melt the sugar on top of the custards. The key to getting evenly melted and caramelized sugar is to keep the torch constantly moving so you don’t get any burned spots.

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