Rich chocolate ganache spiked with Kahlua meets silky smooth kalua-infused custard with the classic glassy sugar crust.
Heat cream in the microwave or in a saucepan until piping hot.
Add in the chocolate and Kahlua and allow to sit for a minue or so.
Stir until the mixture comes together into a smooth ganache.
If necessary, heat for 30 seconds at a time additionally to get to fully melt.
Set aside.
Preheat water bath to 176º.
Combine all custard ingredients with a food processor or stick blender. Blend until fully homogenous.
Cover the bottom of your jars with the prepared ganache mixture, about 30 grams per jar.
Gently pour the custard mixture on top of the ganache, about 85 grams per jar.
Bang the jars on the counter repeatedly or use a small torch to pop as many surface bubbles as you can.
Seal the jars and cook at 176º for one hour.
Remove jars from water bath and allow to rest on counter for 20 minutes.
Refrigerate until cooled (about four hours) or ready to serve.
Right before serving, sprinkle tops with granulated sugar and torch until bruleed.
This recipe makes approximately 440 grams of the custard mixture. Depending on how much ganache you use and the size of your jars serving size will vary but it made exactly five jars for me.