Monday, July 2, 2012
Chocolate Creme Brulee
Whenever I go to a restaurant I always scan the dessert menu for Creme Brulee. It's probably my favorite dessert. I've never once seen Chocolate Creme Brulee on the menu but I thought for sure if I made it at home it would be a winner. Of course, it was so good!!!
1 cup heavy cream
2 T. plus 1/3 cup sugar
2 oz. Semi-sweet Chocolate, finely chopped
2 extra large or jumbo egg yolks
1/2 tsp. vanilla extract
Preheat oven to 300 degrees F. Prepare some boiling water. In a saucepan over medium heat, combine cream, 2 T. sugar and chocolate. Cook, stirring occasionally until small bubbles appear around edges of pan. Set aside. Stir to dissolve any remaining chocolate pieces.
In a bowl, beat egg yolks and vanilla until smooth and light. Pour hot chocolate mixture into egg yolks, a little at a time, beating continuously until well blended. Strain mixture through a fine sieve into a bowl. Divide mixture among 4 oz. ramekins.
Arrange ramekins in a baking pan and place on the middle shelf of preheated oven. Fill pan with boiling water to halfway up sides of ramekins. Cover pan loosely with aluminum foil. Bake until custard is just set, about 25 minutes. Chill for 2-3 hours.
Sprinkle remaining sugar evenly over top of cooled custards. With a cooking torch, move the flame continuously over the surface of the ramekins, in a circular motion until sugar melts and becomes golden brown and bubbly. Serve immediately or refrigerate for later use.