Chocolate-Ancho Chili Crème Brûlée is a unique twist on a classic dessert that is so delicious you will end up scraping every last bit out of the dish.
Okay, so I must admit I have become obsessed with crème brûlée! I love the contrasting textures from the crisp caramelized sugar topping to the creamy custard middle. This Chocolate Chili Crème Brûlée is the perfect marriage of chocolate, cinnamon, and Ancho chilis. The chocolate and cinnamon are the stars of the show where the chili’s presence isn’t strong but lingers giving you a slight burn after a few bites.
This elegant medley of flavors leaves you wanting, no, craving more of this divine indulgence.
Enjoy! XOXO San
How do you make Chocolate-Ancho Chili Crème Brûlée?
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Pour the cream into a medium saucepan, add a cinnamon stick and Ancho chili. Place over medium heat until small bubbles form around the edges of the pan and immediately remove from the heat. Add chocolate chips and stir until combined and smooth. Let custard mixture cool to room temperature, then using a mesh strainer push custard through leaving behind the cinnamon stick, chili, and seeds.
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Preheat oven to 275°.
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In a medium bowl, briskly whisk the egg yolks until pale in color, about 1 to 2 minutes. Whisk in the ½ cup sugar until dissolved, about 2 minutes. Gently whisk in the cream, taking care to not overbeat. You don’t want to see bubbles form.
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Place 8 crème brûlée dishes in a baking pan.
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Divide the custard mixture evenly between the 6 dishes, there should be at least 1/4’’ of head space for the sugar topping. (Do not add the sugar at this point.)
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Place the pan in the over the gently pour 4-5 cups of warm water or enough water for it to come halfway up the sides of the dishes.
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Bake in the oven for 30 to 40 minutes (32 minutes for my oven), or until the center of each custard still jiggles just slightly.
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Remove from the oven and lift the dishes from the hot water. Or you can open the over, pull out the rack a few inches and remove the individual crème brûlée pans out of the pan with hot water. Then remove the pan, this might help you eliminate water spillage onto the floor and your crème brûlées.
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Let them cool until about room temperature approximately 15 minutes.
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Refrigerate for at least 2 hours or up to 2 days.
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About 20-30 minutes before you want to serve mix together ½ teaspoon of cinnamon and 6 tablespoons of sugar. Then evenly sprinkle 1 tablespoon sugar mixture over each custard.
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Using a hand-held torch, caramelize the top by slowly working around the entire brûlée, making sure to cover the entire thing. To help you achieve a perfect crust hold the torch about 1/2 inch away from the sugar.
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Return to the fridge for 10-12 minutes to chill the brûlée.
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I don’t like mine warm but if you do prefer it this way, by all means, dig in NOW.
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With an electric mixer, beat heaving whipping cream, sugar, and cinnamon until stiff. Refrigerate until ready to serve.
Be sure to check out my Vanilla-Bean Almond Crème Brûlée, Tuxedo Crème Brûlée, and this Vanilla Bean Crème Brûlée Cupcake recipe as well!
Don’t forget to pin this to your favorite Pinterest board to save for later!
Chocolate-Ancho Chili Creme Brulee
Ingredients
Chocolate-Ancho Chili Crème Brulee
- 3 cups whipping cream
- 1 cinnamon stick
- 1 dried Ancho chili with seeds stemmed, chopped into 10-12 pieces
- 1/2 cup sugar
- 1 cup bittersweet chocolate chips
- 6 large egg yolks
- 1/2 teaspoon ground cinnamon
- 6 tablespoons sugar
Cinnamon Whipped Cream
- 1 cup heavy whipping cream
- 2 tablespoons sugar
- dash of cinnamon
Instructions
- Pour the cream into a medium saucepan, add a cinnamon stick and Ancho chili. Place over medium heat until small bubbles form around the edges of the pan and immediately remove from the heat. Add chocolate chips and stir until combined and smooth. Let custard mixture cool to room temperature, then using a mesh strainer push custard through leaving behind the cinnamon stick, chili, and seeds.
- Preheat oven to 275°.
- In a medium bowl, briskly whisk the egg yolks until pale in color, about 1 to 2 minutes. Whisk in the ½ cup sugar until dissolved, about 2 minutes. Gently whisk in the cream, taking care to not overbeat. You don’t want to see bubbles form.
- Place 8 crème brûlée dishes in a baking pan.
- Divide the custard mixture evenly between the 6 dishes, there should be at least 1/4’’ of head space for the sugar topping. (Do not add the sugar at this point.)
- Place the pan in the over the gently pour 4-5 cups of warm water or enough water for it to come halfway up the sides of the dishes.
- Bake in the oven for 30 to 40 minutes (32 minutes for my oven), or until the center of each custard still jiggles just slightly.
- Remove from the oven and lift the dishes from the hot water. Or you can open the over, pull out the rack a few inches and remove the individual crème brûlée pans out of the pan with hot water. Then remove the pan, this might help you eliminate water spillage onto the floor and your crème brûlées.
- Let them cool until about room temperature approximately 15 minutes.
- Refrigerate for at least 2 hours or up to 2 days.
- About 20-30 minutes before you want to serve mix together ½ teaspoon of cinnamon and 6 tablespoons of sugar. Then evenly sprinkle 1 tablespoon sugar mixture over each custard.
- Using a hand-held torch, caramelize the top by slowly working around the entire brûlée, making sure to cover the entire thing. To help you achieve a perfect crust hold the torch about 1/2 inch away from the sugar.
- Return to the fridge for 10-12 minutes to chill the brûlée.
- I don’t like mine warm but if you do prefer it this way, by all means, dig in NOW. (Smile)
Optional topping: Homemade Cinnamon Whipped Cream
- With an electric mixer, beat heaving whipping cream, sugar and cinnamon until stiff. Refrigerate until ready to serve.
Notes
Kids review: I was shocked it was a huge hit. They love chocolate, yes, but I thought the slight burn at the end might keep them from loving it. Was I ever so wrong! Madden (6 years) especially loved the whipped cream.
My family gets so excited when I make crème brulee. I would have to say it is my all time favorite dessert! This version looks out of this world!!
Sounds delish! We LOVE creme brûlée and my hubby loves nothing more than hot spicy food. This just may become his fav dessert!
This sounds delicious and what an interesting combo with chili. I find it very intriguing, and excited to give it a try! Thanks for sharing on the DBB!
Oh My even the thought of this tastes good! lol I’ve never made Creme Brulee, but this just might make me wanna give it a go!
Wow. This looks heavenly. Found you via Kiddie Foodies.
What??? Creme brulee and chili?! What a crazy and interesting combination! I must try this. How the heck did you even think of this?!
This looks like the most delicious recipe EVER. Thanks for sharing at the Pin It Monday Hop. This would make a really special dessert for Valentine’s Day.
Thanks Jen for hosting!
Creme Brulee that I can make at home? Sounds and looks delicious!
Heather you will love it! xo San
Looks Delicious I Will Have To Make Thank You!
Thanks Lisa, come back and let me know what you think! xo San
THis is truly one of my favorite desserts, I can’t wait to try this new twist! You sucked me in with the beautiful photography!!
Thanks Emily!! I appreciate your sweet compliment! xo San
I like creme Bruele! i do not have it often but when its offered i take it!
I adore creme brulee!! It’s my all time fave desserts ever, I’ll be trying your recipe. Thanks!!
Can’t wait for you to try it! Come back and let me know what you think. xo San
This looks like an amazing recipe! Thank you so much for sharing; I can’t wait to try it.
Come back and let me know what you think! xo San
Oh my, what a delicious creation! I’ve never tried a chocolate with a kick, but it sounds fabulous! These are so pretty too!
Oh my word this looks amazing. What a delicious dessert.
This just looks incredible and I know my guests would enjoy this recipe!!
This is a really interesting flavor combination! I usually get a hot chocolate that is kind of like this froma local chocolatier, so I bet I would love it.
Pam I love hot chocolate like this too! xo San
I don’t think I’ve ever heard of an ancho-chili. How is it comparesd to other chilis, and how would the recipe be without it?
You could totally do this with out the ancho-chili! It is still good. The ancho chili is found in the grocery store in the Mexican food aisle and it is dried. It is hot, so be sure to follow the directions on the recipe to remove the unwanted heat. xo San
This looks delicious! I think I could manage making this one!
You totally could girl, come back and let me know what you think! xo San
CHOCOLATE! I will take three of these please! They look amazing. Going to have to try to make them.
Can’t wait for you to come back and let me know what you think! xo San
I am really loving the spicy twist this dessert has! My husband would want me to make it for sure!
thanks Amy! Come back and let me know what you think! xo San
Wow, I have never heard of this and it looks awesome!! I must try!
Hope you can try it soon! xo San
that’s a GORGEOUS creme brulee!! i will tell you when i first read it i was wondering, is she putting anchovies in dessert? but the chili? sounds hot. in many ways 🙂
Brett – it isn’t hot, just gives it a kick and totally elevates it, hope you can try it soon. xo San
I have never tried creme brulee but it does looks yummy and I am sure I will also scrape every last bit out of the dish.
You would love it! xo San
Ouuu this looks yum and interesting! Would love to try it this weekend!!
Hope you were able to try it, if not come back and let me know when you do. xo San
oh my goodness I love this dessert, never had it in chocolate though!
Oh it is the best I love the chili and the chocolate together. xo San
I had my first (I know, sad, right?) creme brulee last summer in Chicago while attending a blogging conference. It was SO GOOD. I can’t even imagine a chocolate version – I’ll bet this is delicious.
Wow wish I lived closer and I would bring you one, you need some more creme brulee in your life. xo San
Oh man, I’m in the mood for something sweet and this would totally hit the spot! This looks delish.
Thanks Rosey you would love it!
xo San
This looks incredible! I have GOT to taste it!
yumm yumm yummmm… cant wait to try the recipe and taste it <3