Coffee crème brûlée with chocolate, vanilla and chilli

Preparation

1. 1

   Cover the gelatin sheets with cold water and let them sit for 5 minutes to soften.

2. 2

   In a large bowl, whisk the egg yolks, sugar, and half of the chilli powder vigorously until you have a pale yellow, very creamy mixture.

3. 3

   In a saucepan over high heat, pour the cream and freshly served L'OR Colombia ristrotto then add the vanilla bean and bring to a boil. Remove the pan from the heat and pour its contents slowly into the egg yolk mixture, whisking well to incorporate. Pour the egg mixture back into the saucepan, reduce the heat to medium-low, and cook for 1-2 minutes, whisking constantly, until the custard begins to boil.

4. 4

   Remove the pan from the heat, squeeze the gelatin sheets with your hand to remove the excess water and add them to the custard, mixing well. Add the chocolate and whisk again until melted and the mixture is smooth, then add the rest of the chili powder to taste.

5. 5

   Then, strain the mixture through a fine strainer and divide it into 6 shallow ramekins with a capacity of 1/2 cup each. Refrigerate for at least 2 hours or until the mixture is set. Your coffee crème brûlée is now almost ready.

6. 6

   To serve, sprinkle a layer of powdered sugar over each crème brulee and gently shake the ramekin to even out. Using a blowtorch*, melt the sugar until it turns into caramel, then let it set for a few minutes to harden (it will look like glass).