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The Mansion Inn is perfectly located on State Route 29, just seven miles West of the lively city of Saratoga Springs and a short drive to Lake George, Vermont and the Adirondack Mountains.

The Mansion Inn
801 Route 29
Rock City Falls, NY
Toll Free: (888) 996-9977
Telephone: (518) 885-1607

For more information on how to get here, our rates, the house, etc.,
please call: (888) 996-9977 or email us at:

Lori E. Wodicka - Director of Sales & Marketing

Welcome to Tasty Tuesday’s with Chef Rick!

Chef Rick’s Chocolate Kahlúa Crème Brûlée is a surprisingly easy dessert to make, but looks and tastes impressive for dinner parties and entertaining. This delicious dessert has a special Chef Rick twist to it… Kahlúa, giving it a rich coffee flavor. YUM!


7 Large Egg Yolks

½ Cup Sugar, Plus Extra for Topping

3 Cups Heavy Cream

8 Ounces Bittersweet Chocolate, Chopped (Tip #1: Use 60% Cacao Ghirardelli Chocolate)

1 Teaspoon Instant Espresso Granules

¼ Cup Coffee Liqueur (Tip #2: Use Kahlúa for Best Results)

1 Teaspoon Pure Vanilla Extract


Preheat the oven to 300 degrees. Place six (8-ounce) ramekins in a roasting pan large enough to hold them completely flat.

In a large heatproof bowl, whisk together the egg yolks and sugar until just combined. Meanwhile, scald the cream in a medium saucepan. Off the heat, add the chocolate and espresso and whisk until the chocolate is melted. Slowly whisk the cream mixture into the egg mixture, then whisk in the coffee liqueur and vanilla. Transfer to a large measuring cup and pour into the prepared ramekins until full.

Place the pan in the oven and carefully pour enough of the hottest tap water into the pan to come halfway up the sides of the ramekins. Bake for 40 to 50 minutes, until the custards are set on the edges but are still a little jiggly in the middle when gently shaken. Remove the custards from the water bath, cool to room temperature, wrap in plastic, and refrigerate until firm.

To serve, spread 1 tablespoon of sugar evenly on each custard. With a kitchen blowtorch held one inch from the surface of the crème, heat the sugar until it caramelizes evenly. Allow to cool for 5 minutes and serve.

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