Mexican Chocolate Crème Brûlée

Try unique take on a classic dessert that is wonderful by adding Mexican chocolate!  The egg whites can be used to make egg white omelets, such as, Chorizo, Onion, Tomato, Cilantro and Queso Fresco Egg White Omelet.


2 cups of heavy cream
1 tablet /tabilla of Mexican chocolate
1/2 teaspoon of cinnamon
1 tablespoon of vanilla extract
6 large egg yolks
1/4 cup sugar, plus extra for caramelizing about 6 teaspoons
Garnish of 4 berries per ramekin (24) if desired


In a medium sauce pan over medium low heat, heat cream, Mexican chocolate, cinnamon and vanilla. Stir frequently until warm and chocolate has melted about 5 minutes. Do not boil. Let cool for about 15 minutes. Cream mixture won’t be completely cool, but slightly warm to the touch. Whisk periodically to prevent skin from forming on top. While cream is cooling, in a large bowl using a mixer, mix egg yolks and 1/4 cup of sugar until fully incorporated and doesn’t have a grainy texture. After cream has cooled, slowly mix in part of the cream mixture to the egg mixture and then gradually add the rest. Using 6 – 4 ounce ramekins, pour mixture through a fine sieve into ramekins about 3/4 of the way up. Pouring through a fine sieve is important, because it will catch any lumps. Place ramekins into a cake pan. Pour water into pan to come up 1/4 of the way up the ramekins. Bake in a preheated oven at 350 degrees for about 40 minutes. Let cool for an hour at room temperature and refrigerate. Refrigerate at least 4 hours before serving. Before serving, remove ramekins and let stand at room temperature for about 10 minutes. Using a large cookie sheet lined with foil, place ramekins on sheet and evenly sprinkle 1 teaspoon of sugar over each dessert. Broil over high for about 1 minute. Check frequently for that one minute, because they can easily burn. Remove and let sit for about 5 minutes to cool. Garnish, serve and enjoy!

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