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1
Preheat oven to 300F
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2
Lightly brush eight 3-inch ramekins with melted butter and place in large roasting pan.
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3
Heat the combined cream and milk in microwave to piping hot, about 1 1/2 minutes.
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4
To the hot milk, add the chocolate, cocoa powder, espresso powder and cinnamon.
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5
Whisk until the chocolate is completely melted into the liquid.
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6
(You may need to heat for a few more seconds to encourage chocolate melting).
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7
Let mixture cool to room temperature.
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8
Whisk eggs and yolks until slightly thickened.
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9
When well blended, stir in the chocolate/cream mixture, liqueur, sugar, vanilla and salt.
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10
Pour this mixture into the prepared ramekins.
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11
Carefully pour enough hot water into the baking pan to reach half-way up the sides of the ramekins.
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12
Bake about 30 minutes, until barely set when you gently giggle them.
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13
It will still look runny in the middle.
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14
Remove pan from oven and let cool.
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15
When cool, remove the ramekins from the pan, tightly cover each ramekin with plastic wrap, and refrigerate at least 2 hours or up to 2 days.
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16
The custard will remain slightly soft in the center even when cool.
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17
To finish, preheat broiler and place a rack as close to the flame as possible.
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18
Use a fork to toss the granulated sugar lightly wit the orange zest.
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19
Sprinkle an even layer across each custard to cover completely, about 1 tbsp each.
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20
Place the sugared ramekins on a baking sheet and place under the broiler until the sugar caramelizes (colors) and bubbles, about 2-4 minutes.
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21
You may need to rotate them to let them color evenly.
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22
Remove and let cool.
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23
The sugar top will harden.
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24
The cremes may be served immediately or may chill for up to 1 hour - but no more than 3 hours or the sugar crust will begin to weep.
