Flavorgod Seasoningsのインスタグラム(flavorgod) - 3月26日 14時54分

Crème Brûlée?
FLAVORGOD.COM
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This creme brûlée dessert was made with my customer favorite Chocolate Donut seasoning which is due for a return in the near future. For those of you who have my Chocolate Donut seasoning, feel free to try this recipe by @stephiiicooks???‼️
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2 c heavy cream
1/4 c + 1 T granulated sugar
3 oz semi sweet chocolate chips
2 T FlavorGod Chocolate Donut, ground
5 egg yolks
1 tsp vanilla extract
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Topping:
Heaping 1/2 tsp granulated sugar for each prepared crème brûlée
Raspberries, optional
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Preheat your oven to 250°F.
Set aside 4 ramekins and a roasting pan.
Whisk together the seasoning and egg yolks in a medium sized mixing bowl. Set aside.
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Heat the heavy cream and sugar in a sauce pan until simmering. Reduce heat to low.
Add the chocolate chips until melted all the way through.
Boil a large pot of water while making the rest of the crème brûlée.
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Turn off heat and slowly pour the mixture into the yolk mixture, whisking at the same time.
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Next, whisk in the extract.
Mix well and pour through a fine mesh strainer into another bowl.
Divide the mixture into 4 ramekins.
Place into the roasting pan.
Pour boiling water into the pan until it reaches the sides of the ramekin halfway.
Bake for 65 minutes or until set. The center should still "jiggle".
Remove from the roasting pan and let cool.
Refrigerate at least 3 hours.
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To assemble, evenly sprinkle sugar on top of each crème brûlée. Swirl around to get an even coating.
Use a torch, 2-3" away from the sugar and move back and forth until the sugar starts to bubble or turn a dark amber color. Serve immediately. Do not do this step until ready to serve. Best eaten within 2 to 3 days.

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