DESSERT

MARICEL PRESILLA'S MILK CHOCOLATE

-COFFEE 'CORTADITO' BRULEES

(Cortaditos de Chocolate)

My take on créme brûlée combines a strong, not-too-sweet milk chocolate, the Cuban-style espresso-milk combination called cortadito and, for a crust with deeper flavor than the usual kind, unrefined, brown Latin American loaf sugar. The perfect garnish is a single caramelized cacao bean.

• 1 whole large egg

• 4 large egg yolks

• 1/4 cup white sugar

• 1 cup heavy cream

• 1 cup whole milk

• 2 (3-inch) sticks true cinnamon (sold as canela in Hispanic markets)

• 3 star anise pods

• 1 vanilla bean, split lengthwise

• 1 teaspoon pure vanilla extract

• ½ cup strong, freshly brewed Cuban-style espresso

• 8 ounces dark milk chocolate, preferably El Rey Caoba (41 percent cacao), Valrhona Jivara (40 percent) or Guittard Orinoco (38 percent), coarsely chopped

• 1 cup finely grated Latin American brown loaf sugar (panela or piloncillo), Demerara or muscovado sugar or firmly packed light brown sugar

• 9 chocolate-dipped cacao beans (optional)

Heat oven to 335 degrees. In a mixing bowl, whisk the egg and yolks with white sugar; set 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 milk into a heat-proof bowl. Add the chocolate and stir gently until melted. (Do not use a whisking motion to avoid air bubbles.)

Gradually stir the warm chocolate mixture into the egg mixture and whisk to combine thoroughly. Strain into a pitcher.

Pour into nine 4-ounce ramekins or demitasse cups, and place them 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 into the baking dish to reach halfway up the sides of the ramekins. Bake 35 minutes, or until set.

Let cool to room temperature. If desired, chill. To serve, sprinkle a little of the grated loaf sugar over each ramekin to form a thin layer. Caramelize the sugar with a propane blow torch.

If using cacao beans, place one or two on top of each dessert after the caramelized sugar has cooled. Serve immediately. Makes 9 servings.

Source: Adapted from The New Taste of Chocolate by Maricel Presilla.

Per serving: 288 calories (38 percent from fat), 13 g fat (7 g saturated, 4 g monounsaturated), 140 mg cholesterol, 4 g protein, 43 g carbohydrates, 1 g fiber, 23 mg sodium.