Step 1
Preheat oven to 300°F (150°C).
Step 2
Bring about two inches of water to a boil in a medium heavy-bottomed saucepan. Reduce heat to medium-low to low. The water should be just simmering with a few bubbles breaking the surface.
Step 3
Place the finely chopped chocolate into a heat-proof medium bowl and place over the just simmering water. Gently stir until chocolate is almost completely melted. Turn off heat. Stir to melt the chocolate completely. Keep the bowl of melted chocolate over the saucepan to keep it warm, stirring occasionally.
Step 4
In a medium heavy-bottomed pot, slowly stir together half-and-half cream, 2 tablespoons (28 grams) of the Redpath® Dark Brown Sugar, instant espresso powder, and salt on medium heat until sugar is dissolved and it just begins to simmer around the edges; do not bring to a boil.
Step 5
In a medium heatproof bowl, whisk together egg yolks and the remaining ¼ cup (54 grams) of Redpath® Dark Brown Sugar until thoroughly combined. Take a damp tea towel and form a ring that the base of the bowl can “nest” in. Place the bowl into the centre of that ring. Continuously whisk the yolk mixture while slowly pouring or ladling in the hot cream. This will temper the yolks.
Step 6
Pour about one-third of the egg-cream mixture into the bowl of melted chocolate, slowly whisking to combine. Gently whisk in the remaining cream mixture. Stir in the vanilla extract. Place a fine mesh sieve over a large measuring cup or bowl and carefully pour the chocolate custard through the sieve.
Step 7
Place 6 ramekins, evenly spaced apart, into a large baking dish lined with a tea towel. Divide the chocolate custard evenly between the ramekins. Place the baking dish onto the oven rack. Fill baking dish with hot water, filling it halfway up the sides of the ramekins.
Step 8
Bake for 25 to 30 minutes or until the custard jiggles slightly when pan is gently shaken; do not over-bake. Remove from oven. With the help of an oven mitt, carefully remove ramekins from the hot water. Let cool slightly at room temperature; about 10 minutes. Place into the fridge to chill; at least 4 hours (up to 3 days).
Step 9
In a small bowl, mix the Redpath® Granulated Sugar and Redpath® Golden Yellow Sugar together until well combined. Spoon 1 to 2 teaspoons of the sugar mixture onto the chilled crème brûlée. Tilt ramekin or use the back of a spoon to evenly spread the sugar over the entire surface of the custard.
Step 10
With a kitchen torch set at medium to medium-low flame, carefully brûlée the sugar. Let harden at room temperature. Sprinkle the tops of the crème brûlée with flaky sea salt just before serving. If desired, garnish with strawberries and/or raspberries.
*An equal mixture of heavy cream and whole milk can be substituted for the half & half cream. For a lighter, though less creamy custard, use slightly more whole milk than heavy cream. For a super-rich custard, use all heavy cream.
*Do not use chocolate chips in this recipe, as chocolate chips are typically manufactured to keep their “chip” shape and not melt. Instead, buy a good quality chocolate bar or use baking chocolate.
*If a torch is unavailable, move the oven rack to the upper third of the oven, and preheat the oven to broil (high). Sprinkle a thin layer of sugar on the tops of the chilled crème brûlées and place onto a baking sheet. Place the baking sheet under the broiler. Broil for about a minute or two, watching carefully and rotating the baking sheet as necessary. Remove from the oven once the sugar is golden brown; be careful not to burn the sugar.
*Do not pre-brûlée the crème brûlées and store in the fridge, as the caramelized sugar will soften as it absorbs the moisture in the fridge. Torch or brûlée the tops just before serving.
*Redpath® Golden Yellow Sugar or Redpath® Demerara Style Sugar can be substituted for the Redpath® Dark Brown Sugar. The custard may have a less noticeable caramel undertone when using the Redpath® Golden Yellow Sugar. It may have a more pronounced caramel flavour and earthy notes if using the Redpath® Demerara Style Sugar.
