1 extra-large egg
4 extra-large egg yolks
½ cup sugar
3 cups heavy cream
8 ounces bittersweet chocolate, chopped
1 tsp. instant espresso powder
¼ cup coffee liqueur
1 tsp. vanilla extract
Turbinado sugar, such as Sugar in the Raw
Fresh raspberries (optional)
6 (8-ounce) flameproof ramekins; a small blowtorch
- Preheat oven to 275°F. Place 6 ramekins in a roasting pan large enough to hold them completely flat.
- In a large heatproof bowl, whisk together the egg, egg yolks, and sugar until combined. Meantime, scald the cream in a medium saucepan (to 180 degrees). Off the heat, add the chocolate and espresso powder, and whisk until the chocolate is melted. Slowly whisk the cream mixture into the egg mixture, then whisk in the coffee liqueur and vanilla. Transfer to a large measuring cup and pour into the prepared ramekins until full.
- Place the roasting pan in the oven and carefully pour enough of the hottest tap water into the pan to come halfway up the sides of the ramekins. Bake for 40 – 50 minutes, until the custards are set on the edges but still a little jiggly in the middle when gently shaken. Remove the custards from the water bath (use tongs or a spatula), cool to room temperature (about 4 hours), wrap in plastic wrap, and refrigerate until firm.
- To serve, sprinkle about 1 tablespoon of turbinado sugar evenly over each custard. Move the blowtorch flame evenly back and forth close to the sugar until sugar is caramelized. Let stand until sugar is hardened, 3 to 5 minutes. Dot the top of each custard with raspberries, if using.
Serve with Iron Hub Sojourn.
The custards can be refrigerated for up to 2 days (cover after the first 4 hours). Pat the tops gently with paper towels before sprinkling with turbinado sugar and caramelizing.