combustication

Wasabi & Ginger Dark Chocolate Crème Brulees

Ingredients:
2 cups whipping cream (organic is best if you can get it)
2 cups half and half (same as above)
1 tablespoon wasabi
2 ounces of peeled ginger, chopped into large bits
8 ounces dark chocolate, finely chopped (I used Green & Blacks 70% Dark)
8 large egg yolks, brought to room temperature
1/3 cup superfine sugar (just food process regular sugar if you can’t find this)
8 tablespoons turbinado sugar (packets stolen from various Starbucks in the city - I actually ran in and just stole packets of Sugar in the Raw during the morning rush hour)

To Do:

Preheat oven to 300F and set a kettle full of water to boil for the hot water bath.

Bring cream, half and half, ginger and wasabi powder to boil in heavy large saucepan, stirring occasionally. Reduce heat to low once brought to a boil. Add chocolate and whisk until melted and smooth. Remove from heat and let sit for 5-7 minutes with a lid on.

Meanwhile, whisk yolks and 1/3 cup sugar in large bowl to blend. Gradually whisk in hot chocolate mixture. Strain into large bowl using a fine mesh strainer.

Divide custard among custard cups (I had enough for 10 cups). Place cups in large baking pan. If you’re using a metal pan, line the bottom with newspaper so the hot water bath will heat evenly. Add enough of the water from the kettle to the pan to come halfway up sides of cups. Bake until custards are set, about 50 minutes. Remove from water; if serving same day, chill for at least 2 hours. For best results, cover with saran wrap and refrigerate overnight.

For the delicious top: Preheat broiler if you don’t have a kitchen torch. Remove custards from fridge and blot with a paper towel. Let sit out for 10 minutes or so if you are using glass custard cups. Sprinkle each custard with the turbinado sugar. Broil until sugar turns golden, watching closely to avoid burning, about 3 minutes. If using a torch, hold about 2″ from the top of the custard and set a light to it baby! This shouldn’t take too long to caramelize.

Let sit for about 10 minutes or so and serve. Try to use small bites and keep moaning at a minimum.