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Mexican Chocolate Crème Brûlée

 
One serving costs about $0.83

$0.83 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

8 gluten-free,gluten free side dish Mexican
spoonacular Score:16%

Spoonacular Score: 16%

 

Mexican Chocolate Crème Brûlée might be just the Mexican recipe you are searching for. For 83 cents per serving, you get a side dish that serves 8. One serving contains 353 calories, 7g of protein, and 22g of fat. This recipe from Foodista requires butter, milk, vanillan extract, and granulated sugar. 1 person has made this recipe and would make it again. From preparation to the plate, this recipe takes approximately approximately 45 minutes. It is a good option if you're following a gluten free diet. With a spoonacular score of 14%, this dish is rather bad. Similar recipes are White Chocolate Creme Brulee with Strawberry {Creme Brulee Kit Giveaway}, Chocolate Crème Brûlée, and Chocolate Creme Brulee.

Mexican works really well with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. You could try Foxen Bien Nacido Block Eight Pinot Noir. Reviewers quite like it with a 4.1 out of 5 star rating and a price of about 62 dollars per bottle.

Foxen Bien Nacido Block Eight Pinot Noir



» Get this wine on Wine.com

Ingredients

Servings:
1 tsp
1 tsp unsalted butter
unsalted butter
1 cup
1 cup milk
milk
1 cup
1 cup heavy whipping cream
heavy whipping cream
4 oz
4 oz milk chocolate
milk chocolate
0.25 cups
0.25 cups cocoa powder
cocoa powder
0.75 tsps
0.75 tsps espresso powder
espresso powder
0.75 tsps
0.75 tsps ground cinnamon
ground cinnamon
4
4  eggs
eggs
3
3  egg yolks
egg yolks
2 Tbsps
2 Tbsps kahlua
kahlua
0.33 cups
0.33 cups granulated sugar
granulated sugar
0.5 tsps
0.5 tsps vanilla extract
vanilla extract
1 pinch
1 pinch kosher salt
kosher salt
0.5 cups
0.5 cups granulated sugar
granulated sugar
1 Tbsp
1 Tbsp orange zest
orange zest
1 tsp unsalted butter
1 tsp
unsalted butter
1 cup milk
1 cup
milk
1 cup heavy whipping cream
1 cup
heavy whipping cream
4 oz milk chocolate
4 oz
milk chocolate
0.25 cups cocoa powder
0.25 cups
cocoa powder
0.75 tsps espresso powder
0.75 tsps
espresso powder
0.75 tsps ground cinnamon
0.75 tsps
ground cinnamon
4  eggs
4
eggs
3  egg yolks
3
egg yolks
2 Tbsps kahlua
2 Tbsps
kahlua
0.33 cups granulated sugar
0.33 cups
granulated sugar
0.5 tsps vanilla extract
0.5 tsps
vanilla extract
1 pinch kosher salt
1 pinch
kosher salt
0.5 cups granulated sugar
0.5 cups
granulated sugar
1 Tbsp orange zest
1 Tbsp
orange zest

Equipment

baking sheet
baking sheet
plastic wrap
plastic wrap
roasting pan
roasting pan
microwave
microwave
ramekin
ramekin
broiler
broiler
tongs
tongs
whisk
whisk
bowl
bowl
oven
oven
frying pan
frying pan
baking sheet
baking sheet
plastic wrap
plastic wrap
roasting pan
roasting pan
microwave
microwave
ramekin
ramekin
broiler
broiler
tongs
tongs
whisk
whisk
bowl
bowl
oven
oven
frying pan
frying pan


Instructions

Preheat the oven to 300 F. Lightly brush eight 3-inch ramekins with melted butter and place in a large roasting pan. Heat the combined cream and milk in the microwave to piping hot, about 1 1/2 minutes. Add the chocolate, cocoa powder, espresso powder, and cinnamon to the hot milk. Whisk until the chocolate is completely melted into the liquid. (You may need to heat the mixture for an additional 30 to 45 seconds to encourage the chocolate to melt.) Let the mixture cool to room temperature. In a separate bowl, whisk the eggs and yolks until slightly thickened. When well-blended, stir in the cream/chocolate mixture, Kahlua, sugar, vanilla, and salt. Pour this mixture into the prepared ramekins. Carefully pour enough hot water into the roasting pan to reach halfway up the sides of the ramekins. Bake for about 30 minutes, until barely set when you gently jiggle them (it will still look runny in the middle). Remove the roasting pan from the oven and let cool. When cool, remove the ramekins from the pan, tightly cover each ramekin with plastic wrap, and refrigerate at least 2 hours or up to 2 days. The custard will remain slightly soft in the center, even when cool. To finish: Preheat the broiler and place a rack as close to the flame as possible. Use a fork to toss the granulated sugar lightly with the orange zest. Sprinkle an even layer across each custard to cover completely, about 1 tablespoon each. Place the sugared ramekins on a baking sheet and place under the broiler until the sugar caramelizes and bubbles, about 2 to 4 minutes. Depending on your broiler, you may need to rotate them with tongs to color evenly. Remove the ramekins from the oven and let cool. The sugar top will harden. The crmes may be served immediately. However, I prefer them chilled for at least an hour and no more than three (or the sugar crust will begin to weep).

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $0.83
Ingredient
1 teaspoon unsalted butter
1 cup milk
1 cup heavy whipping cream
4 ounces milk chocolate
¼ cups cocoa powder
¾ teaspoons espresso powder
¾ teaspoons ground cinnamon
4 eggs
3 egg yolks
2 tablespoons kahlua
⅓ cups granulated sugar
½ teaspoons vanilla extract
½ cups granulated sugar
1 tablespoon orange zest
Price
$0.04
$0.33
$1.29
$1.82
$0.35
$0.02
$0.06
$0.96
$0.72
$0.33
$0.09
$0.15
$0.14
$0.33
$6.63

Tips

Health Tips

  • Egg yolks are high in cholesterol, leading some people to recommend eating only egg whites or limiting egg consumption to one egg per day. However, new research suggests you might go ahead and eat your whole eggs. It turns out egg yolk contains valuable nutrients (the cartenoids that make it yellow are great for eye health, folic acid is great for brain health, and it has vitamins A, E, D, and K) and dietary cholesterol seems to have little influence on blood cholesterol levels.

  • If you can, choose grassfed butter for a better nutritional profile—more vitamins, a favorable omega 3/6 ratio, etc.

  • If you're trying to cut back on sugar, consider replacing some of the sugar in this recipe with a sweetener like Stevia or Splenda. If you're against these kinds of sweeteners, start reducing the amount of real sugar you use until your tastebuds adjust.

  • Studies have shown people who drink full fat milk are thinner than those who drink low-fat or fat-free milk instead. Keep that in mind before you decide to swap. If you want to go dairy free, however, you can replace milk with unsweetened soy milk in most recipes.

  • get more health tips

Price Tips

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

Cooking Tips

  • Kosher salt is a type of coarse-grained salt popular among chefs because it is easy to pick up with the fingertips and sticks well when coating meat. The name "kosher salt" comes from the word "koshering", the process of making food suitable for consumption according to Jewish law. You can easily substitute table salt or sea salt in recipes where the salt is being dissolved, but if you're using it to coat meat, you might wish you had the kosher salt.

  • Confused by the different types of cream — Most differences arise from the fat content of the cream, and whether or not the cream has been "soured" by adding lactic acid bacteria to give it a tangy flavor.

  • Butter's incredible flavor has made it an extremely popular cooking fat, but it is important to know that butter has the lowest smoke point of almost any cooking fat. This means butter literally starts to smoke at a lower temperature than most other fats between 250-350 degrees Fahrenheit. So while butter is great for cooking at lower temperatures, you should probably use canola oil, coconut oil, or another oil with a higher smoke point for frying and other high temperature cooking.

  • Don't waste any egg yolks or egg whites left over from separating eggs. Both can be frozen and used later (ice cube trays come in handy here!)

  • get more cooking tips

Green Tips

  • To avoid antibiotics, hormones, and other nasties in your milk, choose organic whenever possible. If you can't afford organic, look for milk labeled hormone and antibiotic free. It is often less expensive.

Disclaimer

Nutritional Information

Quickview
352 Calories
6g Protein
21g Total Fat
35g Carbs
2% Health Score
Limit These
Calories
352
18%

Fat
21g
33%

  Saturated Fat
12g
76%

Carbohydrates
35g
12%

  Sugar
31g
35%

Cholesterol
200mg
67%

Sodium
67mg
3%

Alcohol
0.9g
5%

Caffeine
18mg
6%

Get Enough Of These
Protein
6g
13%

Selenium
12µg
18%

Vitamin B2
0.27mg
16%

Phosphorus
155mg
16%

Vitamin A
722IU
14%

Manganese
0.22mg
11%

Copper
0.22mg
11%

Magnesium
38mg
10%

Vitamin D
1µg
9%

Vitamin B12
0.52µg
9%

Calcium
85mg
9%

Iron
1mg
8%

Vitamin B5
0.75mg
8%

Fiber
1g
7%

Zinc
1mg
7%

Folate
24µg
6%

Potassium
189mg
5%

Vitamin E
0.8mg
5%

Vitamin B6
0.09mg
5%

Vitamin B1
0.05mg
3%

Vitamin K
2µg
2%

Vitamin C
1mg
1%

Vitamin B3
0.25mg
1%

covered percent of daily need

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