Mint Chocolate Crème Brûlée

Instructions

1. 1

   Preheat oven to 180°C (350°F). Whisk together flour, baking powder, and salt in a small bowl. Set aside.

   Tip: Don't forget to sift the dry ingredients for a smooth crème brûlée.

2. 2

   In a medium saucepan, combine heavy cream, whole milk, granulated sugar, and unsalted butter. Heat over medium heat, stirring occasionally, until the sugar has dissolved and the mixture is hot but not boiling.

   Tip: Use a candy thermometer to check for the correct temperature (170°C/338°F).

3. 3

   In a small bowl, whisk together egg yolks and mint extract. Temper the egg yolks by slowly pouring the hot cream mixture into the egg yolks, whisking constantly.

   Tip: Don't scramble the eggs!

4. 4

   Return the saucepan to the stovetop and cook over medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon, about 5 minutes.

   Tip: Stir until the mixture is smooth and creamy.

5. 5

   Remove the saucepan from the heat and stir in the dark chocolate chips until melted and smooth.

   Tip: Let the mixture cool slightly before pouring into ramekins.

6. 6

   Pour the chocolate mixture into 6 ramekins or small baking dishes. Place the ramekins in a large baking dish and add hot water to come halfway up the sides of the ramekins.

   Tip: Use a water bath to prevent the crème brûlée from curdling.

7. 7

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

   Tip: Don't overbake!

8. 8

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

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

9. 9

   Just before serving, sprinkle a thin layer of granulated sugar over the top of each ramekin. Caramelize the sugar with a kitchen torch or under the broiler.

   Tip: Be careful not to burn the sugar!

10. 10

    Garnish with fresh mint leaves and chocolate shavings, if desired.

    Tip: Add a touch of elegance to your dessert course.

11. 11

    Serve chilled and enjoy!

    Tip: This crème brûlée is best served immediately, but can be made ahead of time and refrigerated for up to 24 hours.