“Cortadito de Chocolate como Crema Catalana”

Makes six 1/2-cup brûlées

This take on the Catalan version of crème brûlée (Crema Catalana) combines several of my favorite flavors: a strong, not-too-sweet milk chocolate; the Cuban-style espresso-milk combination called cortadito and Latin American unrefined brown loaf sugar (preferably Colombian panela for a brûlée crust with deeper flavor than the usual kind). It looks pretty made in shallow earthenware cazuelitas; heatproof demitasse cups or ramekins are fine. To caramelize the sugar, it is best to use a salamander (preferably the wider Spanish type) that you simply heat over an open flame. The perfect garnishes are caramelized cacao beans or chocolate-covered plantain chips. -MP

Ingredients:
1 whole large egg
4 large egg yolks
1/2 cup white sugar or to taste depending on the
sweetness of the chocolate (you might want to skip
the sugar)
1 cup heavy cream
1 cup whole milk
2 (3-inch) sticks true cinnamon (soft Ceylon
cinnamon stick sold as canela in Hispanic markets)
3 star anise pods
1 vanilla bean, split lengthwise
1 teaspoon pure vanilla extract
1/2 cup strong freshly-brewed espresso
8 ounces dark milk chocolate, preferably El Rey
Caoba (41% cacao), Valrhona Jivara (40% cacao)
or Bonnat Java (61% cacao), coarsely chopped
1 cup finely grated Latin American brown loaf
sugar or firmly packed light brown sugar
Candied Chocolate-Dipped Cacao Beans or
Chocolate-Covered Plantain Chips to garnish
Method:
Preheat the oven to 325°F.

In a mixing bowl, whisk the egg and egg yolks together with 1/4 cup of the white sugar (if using); set the mixture aside.

Combine the cream, milk, cinnamon, star anise, vanilla bean and extract, and espresso in a saucepan. Bring just to a boil and simmer, stirring, over low heat for about 10 minutes to dissolve the sugar and let the spices infuse the milk. Strain the milk mixture into a heatproof bowl. Add the chocolate and stir until melted. (Do not use a whisking motion,
because you want to avoid air bubbles; stir gently.) Gradually stir the warm chocolate mixture into the egg mixture and whisk to combine thoroughly. Strain into a pitcher.

Pour the mixture into six 4-ounce cazuelitas, heatproof cups or ramekins. Place the ramekins in a baking dish large enough to hold them comfortably. Place the pan on the center rack of the oven and carefully pour in enough hot water to fill the pan halfway up the sides of the cazuelitas. Bake for 35 minutes, or until set.

Let cool to room temperature. If desired, chill in the refrigerator, covered with plastic wrap.

If you are using a salamander to caramelize the sugar, make sure to put it to heat on an open flame for at least 10 minutes before using.

At serving time, sprinkle a little of the grated loaf sugar over each cazuelita, enough to coat it thinly. Caramelize the sugar with the hot salamander by pressing gently and quickly over the surface of the custard or use a propane blowtorch.

(You can run the ramekins under the broiler— without the garnish—but it tends to dry out the brûlées.) Serve as soon as the caramelized crust cools.

Stephanie’s Wine Recommendation: A Sauternes (from Bordeaux, France) is probably the most classic pairing for a crème brûlée. But since this recipe has the deeper, darker flavors of chocolate and coffee, I’d prefer a Tawny Port (10 years old or better). Smith Woodhouse has a beautiful 10-year Tawny Port, or you could seek out a Colheita single-vintage Tawny Port. Another idea would be to pair this dessert with another Catalonian favorite—Cava! This Spanish sparkler would be a fun and refreshing palate cleanser.