Post
 Posted By: lcsamano 
Jan 15  # 1 of 1
• 1 tsp unsalted butter
• 1 C milk
• 1 C heavy whipping cream
• 4 oz. chopped milk chocolate
• 1/4 C cocoa powder (such as Ghirardelli)
• 3/4 tsp espresso powder
• 3/4 tsp ground cinnamon
• 4 eggs
• 3 egg yolks
• 2 TSBP Kahlua coffee liqueur
• 1/3 c sugar
• 1/2 tsp vanilla
• pinch of salt
• 1/2 c granulated sugar
• 1 TBSP plus 1 tsp grated orange zest

1. Preheat oven to 300*F. Lightly brush eight 3" ramekins w/melted butter and place in a lg. roasting pan 2. Heat the combined cream and milk in the microwave to piping hot, about 1-1/2 min. To the hot milk, add the chocolate, cocoa powder, espresso powder and cinnamon. Whisk until the chocolate is completely melted into the liquid. (You may need to heat for an additional 30-45 seconds to encourage the chocolate to melt.) Let mixture cool to room temperature. 3. Whisk eggs and yolk until slightly thickened. When well blended, stir in the chocolate-cream mixture, liqueur, sugar, vanilla, and salt. Pour this mixture into prepared ramekins. 4. Carefully pour enough hot water into the baking pan to reach half way up the sides of the ramekins. Bake about 30 min., until barely set when you gently giggle them. It will still look runny in the middle. 5. Remove the pan from the oven and let cool. When cool, remove the ramekins from the pan. Tightly cover each ramekin w/plastic wrap. Refrigerate at least 2 hours or up to 2 days. The custard will remain slightly soft in the center, even when cool. 6. To finish, preheat broiler and place a rack as close to the flame as possible. 7. Use a fork to toss the granulated sugar lightly w/the orange zest. Sprinkle an even layer across each custard to cover completely, about 1 TBSP each. 8. Place the sugared ramekins on a baking sheet and place under the broiler until the sugar caramelizes (colors) and bubbles, about 2-4 min. Depending on your broiler, you may need to rotate them with tongs to color evenly. Remove and let cool. If desired you can use a blow torch to caramelize the sugar. The sugar top will harden. The cremes may be served immediately. If preferred, chill them for 1 hr, but no more than 3 hours or the sugar crust will begin to weep.