Recipes from Hershey Lodge: Mocha Crème Brûlée
Create some of your favorite Hershey Lodge dishes, at home!
Mocha Crème Brûlée
From the Hershey Lodge culinary team
2 c. heavy whipping cream
2 t. ground espresso
1 vanilla bean, scraped (or 1 t. vanilla extract)
5 egg yolks
½ c. granulated sugar
3 oz. Hershey’s Special Dark chocolate, roughly chopped
Preheat oven to 250 degrees.
In a 2 qt. saucepot over medium-high heat, combine the heavy cream, espresso powder, and vanilla beans with the pod. Bring the ingredients to a simmer. Once a simmer has been reached, remove from heat, cover and let steep for 5-10 minutes to infuse the espresso flavor.
While the cream steeps, in a small mixing bowl, combine the egg yolks and sugar and whip vigorously for 5-6 minutes until the egg yolks become pale in color and the sugar is dissolved. The yolk mixture should thicken and fall like ribbons from the whip when this stage is complete.
After the cream has steeped, strain the cream through a fine-mesh sieve to remove the espresso grounds, place in a clean 2 qt. pot and add back to the flame. Add the chocolate and stir until chocolate is fully melted. Remove from heat.
One ladle full at a time, spoon the hot chocolate cream into the egg yolks while stirring constantly. Repeat 2-3 more times until the temperature of the egg yolk mixture has warmed up. Pour the warmed yolk mixture into the rest of the chocolate cream and whip to combine.
Pour the cream mixture into four 4 oz. ramekins that have been set in a roasting pan. Add enough scalding hot water to the pan to cover the sides of the ramekins by half.
Bake for one hour, or longer, until the custard is just set. Carefully remove from the oven and remove the ramekins from the water to cool. Cool in the refrigerator overnight.
To finish, top each custard with a thin layer of granulated sugar. With a torch, flame the sugar until caramelized. Top with whipped cream and fresh berries.