Chocolate Spiced Creme Brulee
Recipe type: High Altitude Baking
  • 2 cups heavy cream
  • 1 tablespoon cocoa powder
  • 2 egg yolks
  • 3 tablespoons sugar
  • ⅛ teaspoon ground cinnamon
  • Pinch chipotle chili powder, or cayenne pepper, optional
  • 1½ oz chopped bittersweet chocolate
  • Sugar, for caramelizing the tops
  1. Preheat your oven to 300 F.
  2. Combine the cream and cocoa powder in a small sauce pot over medium heat.
  3. Bring to barely a simmer, then remove from heat.
  4. Whisk together the egg yolks, sugar, and spices in a bowl.
  5. Slowly stream the hot cream into the egg mixture and whisk to combine.
  6. Place the chopped chocolate in a bowl.
  7. Pour the cream mixture through a strainer (just in case there are any egg bits) over the chocolate.
  8. Let sit for a minute or two, then whisk together until smooth and blended (Sometimes I will even put my chocolate custard mixtures in the blender or use an immersion blender to completely emulsify the chocolate).
  9. Fold a paper towel or two and place on the bottom of a 9 x 13" baking dish. This prevents the custard dishes from sliding around. Top with custard dishes. They shouldn't be touching.
  10. Portion the custard into the dishes.
  11. Place the baking pan into your oven.
  12. Fill the pan with very hot water, until it reaches halfway up the custard dishes.
  13. Bake for 45 minutes to an hour, depending on the size of your custard dishes. For smaller dishes, they will bake for less.
  14. The custards are done when they barely jiggle.
  15. Remove from oven, carefully, and let cool to room temperature in the water bath.
  16. Remove from water bath and cover with plastic wrap.
  17. Chill in the refrigerator for at least 4 hours.
  18. To serve, sprinkle a thin layer of sugar over the tops and caramelize the sugar by placing under the broiler, watching carefully, or by using a propane torch.
  19. Let cool a minute or two before serving.
  20. Make about 2 cups of custard.
Recipe by High Altitude Bakes at