Mexican Chocolate Crème Brûlée Recipe

Preheat your oven to 300 °F.

Lightly brush eight 3-inch ramekins with melted butter, then arrange them in a large roasting pan.

In a separate bowl, whisk the eggs and egg yolks until they're slightly thickened.

Once well-blended, gradually whisk in the cooled cream and chocolate mixture, along with the Kahlua, granulated sugar, vanilla extract, and a pinch of kosher salt.

Remove the roasting pan from the oven and let the custards cool completely.

Once cool, take the ramekins out of the pan, cover each tightly with plastic wrap, and refrigerate for at least 2 hours or up to 2 days. The center of the custard will stay slightly soft, even when fully chilled.