My cousin Mindy, well technically she is Jake, my husband’s cousin by blood. But really blood isn’t the only things that defines family…right?!
One of the reasons I knew that I belonged with Jake besides the obvious was his extended family!
I love them like they are my blood. I would do anything for them and wish I saw all of them more.
I vividly remember the first time I met them, we instantly clicked. I felt like I had known them my whole life, like we grew up together. My husband and I are both fortunate to have families that stay in touch and keep connected. Although I would love to see all my cousins more, the ladies especially, I know I can call them and we can chat for hours, or get together and eat like there is no tomorrow.
The McCollum ladies know how to make a good spread!
Well, Mindy was visiting this past week and we had some great food of course! One of the evenings she was telling me about this amazing crème brûlée she had and I was like – we are making that! We googled it and no recipe was found, but we didn’t let us stop us. We made our own recipe. We had to make one revision and that was due to the fact I didn’t have any mangos, so we went with a vanilla bean crème brûlée instead of a mango. But can’t wait to get to the store and get me some mangos! Still the concept was the same and it turned out sensational! So here is our creation, a Tuxedo Crème Brûlée – a vanilla bean crème brûlée on top of a dark chocolate ganache.
Cheers to family, recipes and late night desserts.
Tuxedo Crème Brûlée – A Vanilla Bean Crème Brûlée om top of a rich layer of Dark Chocolate Ganache
- Dark Chocolate Ganache
- 9 ounces of 72% cocoa chocolate chips, I used Ghiradelli
- 1 cup heavy whipping cream
- 1 tablespoon vanilla or rum flavoring
- Vanilla Bean Crème Brûlée
- 2 c. heavy whipping cream
- 3’’ piece vanilla bean, split lengthwise
- 6 large egg yolks
- 1/3 c. sugar
- 1 ½ - 2 teaspoons vanilla extract
- 6 T. sugar, for topping
Dark Chocolate Ganache
In a small glass or microwavable bowl, place pour in chocolate chips and whipping cream. Heat for 1 minute, then remove and stir. Reheat again for 30 seconds, remove and stir and repeat this process until chocolate is completely melted and smooth. Once melted stir in vanilla or rum if desired.
Place 6 crème brûlée dishes in a baking pan.
Using a small spoon or pastry brush spread 1 tablespoon of the ganache on the bottom of the dishes. Mindy and I loved lots of chocolate so I put in a little more, than 1 tablespoon. But 1 tablespoon will be fine to use and you will still taste the presence of the chocolate. But if you’re a chocolate lover don’t be afraid to add more. *You will have extra ganache, use this as a sauce for those who would like some extra chocolate on their dessert or save for another time.
Vanilla Bean Crème Brûlée
Pour the cream into a medium saucepan and scrape the seeds from the vanilla bean into the cream. Then add the vanilla pod, too. Place over medium heat until small bubbles form around the edges of the pan and immediately remove from the heat. Let custard mixture cool to room temperature, then remove the vanilla pod.
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 1/3 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. Stir in the vanilla extract.
Divide the custard mixture evenly between the 6 prepared chocolate ganache dishes, there should be at least ¼’’ of head space for the sugar topping. (Do not add the sugar at this point.)
Place the pan in the oven and then 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 35 to 42 minutes (40 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 oven, 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 on your crème brûlées.
Let them cool until about room temperature approximately 15 minutes.
Refrigerate for at least 2 hours or up to 2 days. I like to cover mine with an extra-large 14’’-19’’ Cover Mate Food Cover – I love these. (Check them out at www.covermatecovers.com)
About 20-30 minutes before you want to serve evenly sprinkle 1 tablespoon sugar 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 ½ 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 toppings: fresh whipped cream and left over ganache.
The total time does not include the time for the creme brulee to chill.
Cousin Mindy’s Review: I met up to the standards of her challenge. We both loved this. Although it was my husband Jake who couldn’t eat enough, he ate 4 out of the 6 brûlées!