John Myers
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Espresso Creme Brulé with Warm Chilli Chocolate Cakes with Fruit
The perfect espresso creme brulé with warm chilli chocolate cakes with fruit recipe with a picture and simple step-by-step instructions.
Espresso creme brulé
- 250 Milliliters Liquid cream
- 250 Milliliters Whole milk 3.8%
- 4 piece Free range eggs
- 30 g Espresso beans
- 1 piece Tahitian vanilla pod
- 1 tablespoon Caramel syrup
- 2 tablespoon Vanilla syrup
- 30 g Brown sugar
- 1 teaspoon Food starch
Chilli chocolate cakes
- 50 g Chocolate 70% cocoa
- 50 g Brown sugar
- 80 g Liquid butter
- 1 Egg separated
- 50 g Sifted flour
- 1 Fresh chilli peppers, diced very small
Fruit garnish
- 1 piece Fresh mango, preferably fly-in mango
- 100 g Fresh strawberries
- 1 piece Pomegranate
- 4 piece Physalis
Espresso creme brulé
- Put the cream, milk, espresso beans and vanilla sticks in a saucepan and heat on a low flame, but do not boil, remove from the stove and leave it to stand overnight. Transfer the cream-milk mixture through a sieve into a beaker / measuring cup. Dissolve the cornstarch in the liquid.
- Beat egg whites until stiff, whip egg yolks, syrup and sugar in a water bath until creamy, add cream-milk mixture and stir slowly and stir until a bound mixture is formed, fold in the egg whites.
- Heat the oven to 120 degrees, distribute the cream on 4 molds and place on a deep baking sheet. Put in the oven and pour in enough hot water until the molds are 2/3 in the water bath. Let it set for about 40 minutes, the cream must be firm.
- As soon as the cream is set, take the molds out of the oven and let them cool down. It can also be prepared a day in advance, as the cream gets slightly warm again when it is caramelized, which is not a problem.
Warm chilli chocolate cake
- Melt the chocolate in a water bath, beat the egg white until stiff. Add the melted butter to the chocolate, add sugar and stir until a homogeneous mass is formed. Now stir in the egg yolks and add the sifted flour spoon by spoon. Now fold in the beaten egg white and chilli and divide into four buttered molds.
- Bake in an oven preheated to 160 degrees for 10 minutes, so the core remains liquid. If you don’t like that, you can increase the baking time to 15 minutes.
Fruit garnish
- While the tartlets are baking, peel the mango and cut into wedges, halve the strawberries and cut the pomegranate in half and squeeze out the stones.
- To serve, place the creme brulé bowls on the plates, take the cakes out of the oven and sprinkle with powdered sugar, garnish with the fruit.
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