Creme Brulee Tango
FOR THE CHOCOLATE AND CHILI LINED
|16 Tbsp||milk chocolate chips (just under 1 bag)|
|1 tsp||cayenne pepper (more or less depending on taste)|
|FOR THE CUSTARD|
|2 c||heavy whipping cream|
|2 c||whole milk|
|1/2 c||white sugar|
|1||whole vanilla bean|
|1/2 tsp||kosher salt|
|FOR THE TOPPING|
|8-16 tsp||turbinado sugar|
Back when my husband and I were still just sweethearts, I wanted to surprise him, so I decided to make his favorite dessert - Creme Brulee. I'm sure I'm not the first person to have qualms about making such an intimidating dessert for the first time... And I was nervous.
But I did some research and found quite a few recipes, bought a blowtorch, and decided to conquer this custard.
Now, I still make this dessert, but with a twist. The chocolate / chili lining come together in a sweet and spicy tango with the thick, creamy custard housed beneath a crunchy caramelized top.