Recipes and Cooking Chocolate-Ancho Crème Brûlée 3.3 (3) Ground ancho chile pepper and cinnamon add sweet heat to this chocolate creme brulee recipe. To caramelize the sugar topping of these party-perfect creme brulees, broil in the oven for 5 minutes. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on June 2, 2011 Print Rate It Share Share Tweet Pin Email Prep Time: 25 mins Chill Time: 1 hrs Bake Time: 35 mins Stand Time: 20 mins Total Time: 2 hrs 20 mins Servings: 6 Jump to Nutrition Facts Ingredients 2 cup half-and-half or light cream 1 3-inch cinnamon stick 4 ounce bittersweet or semisweet chocolate, chopped 5 egg yolks, lightly beaten ⅓ cup sugar 1 teaspoon vanilla ½ teaspoon ground ancho chile pepper ⅛ teaspoon salt 2 tablespoon sugar ¼ teaspoon ground cinnamon Directions Preheat oven to 325°F. In a heavy small saucepan heat half-and-half and stick cinnamon over medium heat just until bubbly. Remove from heat; remove cinnamon stick. Add chocolate to cream. Let stand for 5 minutes; whisk until smooth. Set aside. Meanwhile, in a medium bowl combine egg yolks, the 1/3 cup sugar, the vanilla, chile pepper, and salt. Whisk until combined. Slowly whisk chocolate mixture into egg mixture. Place six ungreased 5- to 6-ounce casseroles, soufflé dishes, or custard cups in a 13x9x2-inch baking dish or pan. Divide custard mixture evenly among the casseroles. Place baking dish on oven rack. Pour enough boiling water into baking dish to reach halfway up sides of casseroles. Bake for 35 to 40 minutes or until a knife inserted near the centers comes out clean. Carefully remove casseroles from water; cool on a wire rack. Cover and chill for 1 to 24 hours. Before serving, let custards stand at room temperature for 20 minutes. In a small bowl combine the 2 tablespoons sugar and the ground cinnamon. Sprinkle evenly over custards. Place custards on a baking sheet. Caramelize sugar on tops with a culinary torch or broil* 4 to 5 inches from heat for 1 to 2 minutes or until sugar is melted and lightly browned. Serve immediately. *Tip: Choose the culinary torch if your dishes are not broiler-safe. Rate it Print Nutrition Facts (per serving) 307 Calories 20g Fat 30g Carbs 6g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 307 % Daily Value * Total Fat 20g 26% Saturated Fat 11g 55% Cholesterol 205mg 68% Sodium 91mg 4% Total Carbohydrate 30g 11% Protein 6g *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.