Orange Chocolate Crème Brûlée

Instructions

1. 1

   Preheat the oven to 160°C (320°F).

   Tip: Use a thermometer for accurate temperature reading.

2. 2

   In a medium saucepan, combine the sugar, 150ml of water, and salt. Heat over medium heat, stirring occasionally, until the sugar dissolves.

   Tip: Use a candy thermometer to monitor the temperature.

3. 3

   Bring the sugar mixture to 300°F (hard-ball stage), then remove from heat. Let cool slightly.

   Tip: Be careful when handling hot sugar.

4. 4

   In a separate bowl, whisk together the egg yolks, orange juice, and espresso powder. Temper the egg yolks by slowly pouring the warm sugar mixture into the bowl, whisking constantly.

   Tip: Use a spatula to scrape the sides and bottom of the bowl.

5. 5

   Add the melted chocolate, butter, and flour to the bowl, whisking until smooth.

   Tip: Use a whisk attachment for a smoother mix.

6. 6

   In a separate bowl, whip the heavy cream until stiff peaks form. Fold the whipped cream into the custard base.

   Tip: Use a rubber spatula to gently fold the cream into the custard.

7. 7

   Pour the custard 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 cook the crème brûlée evenly.

8. 8

   Bake for 25-30 minutes or until set. Remove from the water bath and let cool to room temperature.

   Tip: Use a kitchen towel to dry the ramekins before serving.

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 when handling hot sugar and flames.

10. 10

    Serve chilled, with the caramelized sugar crust intact.

    Tip: Garnish with orange zest and chocolate shavings, if desired.