Chilli Chocolate Crème Brûlée

Instructions

1. 1

   Preheat the oven to 180°C (350°F).

   Tip: Use a baking sheet lined with parchment paper for easy cleanup.

2. 2

   In a medium saucepan, heat the heavy cream over medium heat until it starts to simmer.

   Tip: Be careful not to let it boil.

3. 3

   Remove the cream from the heat and add in the broken dark chocolate, stirring until it's fully melted and the mixture is smooth.

   Tip: Let it cool slightly before proceeding.

4. 4

   In a separate bowl, whisk together the eggs, granulated sugar, and a pinch of salt until well combined.

   Tip: Make sure to scrape down the sides of the bowl.

5. 5

   Add the melted chocolate mixture to the egg mixture and whisk until fully incorporated.

   Tip: Make sure to scrape down the sides of the bowl again.

6. 6

   Add the cocoa powder, chilli powder, and vanilla extract to the mixture and whisk until smooth.

   Tip: Don't overmix!

7. 7

   Pour the mixture into 4-6 ramekins or small baking dishes.

   Tip: Fill them about 3/4 of the way full.

8. 8

   Place the ramekins in a large baking dish and add hot water to come halfway up the sides of the ramekins.

   Tip: This will create a water bath for the crème brûlée.

9. 9

   Bake for 25-30 minutes or until the edges are set and the centers are still slightly jiggly.

   Tip: Don't overbake!

10. 10

    Remove the ramekins from the water bath and let them cool to room temperature.

    Tip: Cover with plastic wrap and refrigerate for at least 2 hours or overnight.

11. 11

    Just before serving, sprinkle a thin layer of granulated sugar over the top of each ramekin.

    Tip: Use a kitchen torch to caramelize the sugar, if desired.

12. 12

    Serve chilled and enjoy!

    Tip: Be careful when serving, as the sugar can be hot and the crème brûlée can be very rich.