Dessert Contest Round 1, Entry 1: Mocha Creme Brulee

Here we go, with

Dessert Recipe Throwdown: shade vs Davik!

How it works: The contestants email/message me the recipe, I post it, you try it, then you rate it between 1 (feh) and 10 (ZOMG I MUST BATHE IN THIS) in the comments. (But--YOU MUST ACTUALLY TRY THE RECIPE, OKAY? Don't rate it on how it looks like it might be, but how it actually is.)

Then I'll post the second recipe, we'll do the same, I'll total up and average out the scores, and we'll declare a winner for the round. The recipes are anonymized; you won't know whose recipe is whose.

We start with Mocha Creme Brulee!

A silky custard with notes of coffee and chocolate topped with a crisp sugar crust.

10 g high quality espresso roast coffee beans, lightly cracked but not ground
2 oz semi-sweet chocolate
2 2/3 C cream
5 egg yolks
5 T sugar
2-3 t vanilla extract
light brown sugar to top

Pre-heat the oven to 300 degrees. Heat the cream, chocolate, and coffee beans in the top of a double boiler while mixing with a whisk to combine. Continue to heat the double boiler (without boiling the cream) until the coffee flavor has been introduced; meanwhile, whisk the egg yolks and sugar until light. Slowly pour the cream in to the egg yolks, whisking continuously to prevent cooking the yolks. Whisk in the vanilla.

Strain the mixture to remove the coffee grounds before pouring in to ramekins. Place the ramekins in to a pan and pour hot water around the ramekins to about half way up their sides. Bake these until a knife inserted in the center of the custard comes out almost clean (there should be some custard on it, but metal should be visible). This takes ~40 minutes, depending on oven and ramekin size. Remove from the oven and allow to cool before refrigerating for at least 3 hours.

To serve, apply a thin layer of brown sugar to the top and caramelize with a cooking torch; this can be done under a broiler, but the results will be inferior. Alternatively judicious application of a workshop propane torch could also work.

Forums: 
NorthwoodsMan's picture

Embodiment

MeiLin wrote:
10 g high quality espresso roast coffee beans

Is the "g" for grams, grains, or ?

MeiLin's picture

Most High

I'll ask my correspondent.

MeiLin's picture

Most High

The correspondent says 10 grams of espresso beans are less than one thinks.

Saudadina's picture

Devotee

Hey ! Great idea, and it's always nice to have new recipe to try out (especially dessert, you can never have too much of those :biglol: ). However, I have a request : for those of us non American, is it possible to give the measurement units in full, instead of abreviations ? I'm already confused with your weird oz units, but I really don't know what "C", "T" and "t" are... The only thing I can think of is "coffee spoon", "big tea spoon" and "tiny tea spoon" but... something tells me it might not be that Wink
And also : once you've posted a recipe, how long do we roughly have to try it ?

Thanks alot !

TheBoy's picture

Embodiment

C: Cups
T: Tablespoons
t: teaspoons

Saudadina's picture

Devotee

Huh... Makes a lot more sense like that ! Thank you.

NorthwoodsMan's picture

Embodiment

one of many conversion pages
http://www.convert-me.com/en/convert/cooking

you can put your required amount in and it will give you equivilants. Not partial to this one, just the first that came up on my google search...

Raigne's picture

Embodiment

Yay Biggrin I shall have to give my mother a buzz and find out if she has a double boiler, since I don't. :x

Marri's picture

Supplicant

Whenever I hit a recipe that says "double boiler" I interpret it to mean "a metal mixing bowl balanced on top of a pot of boiling water". This takes a bowl and a pot of similar sizes, and they do really both have to be metal, and you have to be uber careful not to spill/tip/etc, but otherwise it works pretty well. (You can use two pots if you have to too, I've done it, but bowls are far easier to balance)

Raigne's picture

Embodiment

I only have glass bowls. I only use them for baking and microwave cooking, so no metal...

NorthwoodsMan's picture

Embodiment

Go to goodwill. Or something similar. There's almost always a cheapie there...

Marri's picture

Supplicant

Got two pans of different sizes you could use?

Raigne's picture

Embodiment

But I am pretty sure my mother's got a double boiler, so it's a moot point. She lets me commandeer her kitchen whenever I want as long as I clean up after myself :x

Requiem's picture

Petitioner

"5 egg yolks"

My doctor may kill me if I actually make this.

MeiLin's picture

Most High

Repeat after me: eggs are good for you, some of the best protein in the world and one of the most perfect foods.

Marri's picture

Supplicant

I thought the egg whites had most of the nutritional value? Since it's the food for the babies and all that.

Gudy's picture

Embodiment

... but the yolk's the baby. Hmmm, baby.

Seriously, the white is mostly protein and water, IIRC, while the yolk has fat, vitamins and all that jazz.

MeiLin's picture

Most High

Nutritionally, you should eat the yolk raw and the white cooked. Get good quality eggs from a source you can trust, and eat the yolks in smoothies/egg nog. I wouldn't do that with the average supermarket egg.

Raigne's picture

Embodiment

Egg is the one thing that does not re-solidify once it hits my stomach. But some things (like eggnog and creme brulee) are worth having the runs for :love-oni:

Requiem's picture

Petitioner

Depends on the nutrition, if I remember right the egg white has all the vitamin E, the other stuff (including the whopping dose of cholesterol I'm supposed to avoid), is in the yolk.

fremmed's picture

Petitioner

I'm thinking you should be more concerned about the cream ... mmmm ... cream ...

I promised my husband I would only make one creme brulee a year because of the heavy cream. He's not letting me wiggle out of this because he wants one for Christmas.

VTC's picture

Would love to make this, but would(if possible) like slightly more specific instructions, as I'm useless when it comes to cooking-related judgment calls. First, the recipe states "whisk yolks and sugar until light." Is a description of how this is supposed to look/feel possible? Soft peaks? Stiff peaks? The same with "whisk in vanilla." Any assistance on this would be greatly appreciated.

Cheez-It2's picture

"light" I suppose means the colour in this case. When you beat egg yolks and sugar together long enough, the mixture will change colour and become very light. It also will look kinda creamy. I usually check that the sugar has dissolved by taking a tiny fingertip of the mixture onto my tongue and then check with my teeth. If I can still feel the sugar I beat it a bit longer. The vanilla I would just add and then mix for a little while until it's all mixed through.

Hope that helps. Biggrin

Challenger's picture

Seems I don't have to answer this one, as one of our local visitors (who should really join and give us further wisdom), already has. Everything is pretty much on the dot; additionally, TB got the units right. As far as the coffee, 10 grams, noting that you don't grind it, don't heat it excessively (since there's a double boiler involved), and taste as you go to get the level of coffee flavor you want.

Cheez-It2's picture

Yeah, I've been told about joining the site before but right now, I don't think I can add yet another log-in and password to my already sizeable collection if I want to keep my sanity as I'm a rather sleep deprived mum of 3 boys between 8 and 2 years and a girl of 16 days. :tired:

Capriox's picture

Embodiment

Oh my goodness, I wish I knew you IRL so I could kidnap your boys for a day (I live on a farm - worst comes to worst, the boys, my dog, my cat that think that it's a dog, and some of the sturdier goat kids can all be thrown in a large pen together to entertain each other) and pay someone to help you around the house for a day so you can catch up on sleep and life. And congrats on the wee girl Smile

Cheez-It2's picture

lol ... that'd be sheer heaven!!! :love-oni: But since (I guess) we live on different continents, I suppose I'll just have to make do as we are. Though I'm pretty sure the boys would love the farm. I'm constantly being pestered to get a new puppy and a horse and what not ... ;P

VTC's picture

I appreciate the clarification very much. Will try this out soon!

NorthwoodsMan's picture

Embodiment

Just finished cleaning up from breakfast. Made eggs benedict and the girls only like egg whites. As normal, I cook the yolks up to add to the dogs breakfast. But now I don't have enough eggs...

And even as I was making breakfast I was going through getting stuff ready to bake...

damn...

Amy's picture

Supplicant

OK, I made this last night as part of my Samhain circle's dessert. All I can say is that there are now 13 very contented women who are in no danger of having any trouble the PMS as a result of the yummy.

I rate it a perfect 10!

NorthwoodsMan's picture

Embodiment

Very smooth and velvety. A more creamy texture than my usual custard recipe. Not a usually a fan of chocolate puddings but it has a subtle flavor with just a hint of the coffee.

Side notes: my usual custard recipe takes about 40 minutes at 350. This took about an hour and a half at 300 to set. Also, as the coffee beans broke up more than desired and had to be put through a finer sieve than originally planned, it was filtered before going into the egg mix instead of before going into the ramekins. This may have mellowed the coffee flavor a bit more.

MeiLin's picture

Most High

from one to ten?

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