The Perfect Dessert

Coffee crème brûlée with chocolate, vanilla and chilli

A creamy dessert covered in a sweet layer that will crackle under your spoon. Who would say no to a good crème brûlée? This delicious dessert combines the taste of coffee, chocolate, vanilla and chilli pepper and is sure to be a hit with your guests. If necessary, you can even prepare it a day in advance so don't panic. The perfect dessert for any occasion. Chili pepper adds an exceptional touch to the perfect marriage of chocolate and coffee. So spice things up!

Prep Time: 20 minutes

Cook Time: 10 minutes

Cooling time: 2 hours

L'OR recipe creme brulee

Ingredients

3 g gelatin sheets

5 egg yolks

100 g caster sugar + 2 extra tablespoons

1/4 teaspoon chilli powder

400 ml crème fraiche (whipping cream)

Ristretto L'OR Colombia freshly served (2 capsules)

1 vanilla bean, halved

60 g dark chocolate (70%), coarsely chopped

Preparation

  1. 1

    Cover the gelatin sheets with cold water and let them sit for 5 minutes to soften.

  2. 2

    In a large bowl, whisk the egg yolks, sugar, and half of the chilli powder vigorously until you have a pale yellow, very creamy mixture.

  3. 3

    In a saucepan over high heat, pour the cream and freshly served L'OR Colombia ristrotto then add the vanilla bean and bring to a boil. Remove the pan from the heat and pour its contents slowly into the egg yolk mixture, whisking well to incorporate. Pour the egg mixture back into the saucepan, reduce the heat to medium-low, and cook for 1-2 minutes, whisking constantly, until the custard begins to boil.

  4. 4

    Remove the pan from the heat, squeeze the gelatin sheets with your hand to remove the excess water and add them to the custard, mixing well. Add the chocolate and whisk again until melted and the mixture is smooth, then add the rest of the chili powder to taste.

  5. 5

    Then, strain the mixture through a fine strainer and divide it into 6 shallow ramekins with a capacity of 1/2 cup each. Refrigerate for at least 2 hours or until the mixture is set. Your coffee crème brûlée is now almost ready.

  6. 6

    To serve, sprinkle a layer of powdered sugar over each crème brulee and gently shake the ramekin to even out. Using a blowtorch*, melt the sugar until it turns into caramel, then let it set for a few minutes to harden (it will look like glass).

*If you don't have a blowtorch, preheat your oven to the highest temperature and place a rack on the highest position. Fill a baking dish with crushed ice and water and place your dishes in the ice/water bath. The cold bath will prevent the custard from cooking, but the sugar on the surface will caramelize in about 3 to 4 minutes.

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