Chocolate Orange Crème BrûléeTheWorldWideGourmet.com
Total time: 15 to 30 min
Preparation and cooking time: 15 minutes
Oven temperature: Broil
Difficulty: Easy
Nutritional values
per 100 g
per portion
Energy:167 kcal
Proteins:3.7 g
Fats:4.2 g
Carbohydrate:29.3 g
Fibers:0.7 g
Sugar:27.5 g
Cholesterol:156.8 mg
Sodium:42.8 mg
Calcium:76.9 mg
Energy:228 kcal
Proteins:5.1 g
Fats:5.8 g
Carbohydrate:40 g
Fibers:1 g
Sugar:37.6 g
Cholesterol:214 mg
Sodium:58.4 mg
Calcium:105 mg
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INGREDIENTS
For 4 serving(s)
Quantity
Weight/Volume
Unit
Ingredient
210
g
milk
85
g
fine granulated sugar
4
egg yolks
200
g
heavy cream
30
g
semi sweet or bittersweet chocolate
20
g
cocoa powder
1
skinless orange segments
sugar or brown sugar
METHOD
Preparing the oranges
- remove the peel and white pith from the oranges; remove any seeds; cut into pieces;
- caramelize lightly in a saucepan with 1 tbsp. sugar;
- add a few drops of Grand Marnier at the last moment since the alcohol evaporates quickly.
Preparing the cream
- in a bowl, whisk together the sugar and egg yolks until light and pale;
- bring the milk, heavy cream and cocoa powder to a boil; blend into the sugar-egg mixture;
- return to the heat and cook to 85ºC. (185º F.), stirring constantly; remove the pan from the heat and stir in the coarsely chopped chocolate;
- pour through a fine-mesh strainer;
- divide the orange pieces among 4 individual ovenproof ramekins; pour the chocolate mixture over top;
- sprinkle with granulated sugar or brown sugar;
- place under the broiler until the sugar has caramelized;
- let rest 4-5 minutes and serve.
CHEF'S NOTES
A recipe from pastry chef Richard Chaillat
