| Chocolate Creme Brulee |
Ingredients:
1 cup heavy cream
1 cup half and half
4 ounces semisweet chocolate
chips
4 large egg yolks
1/3 cup plus 4 tablespoons
demerara sugar (or white)
Preheat oven to 300 degrees F.
Pour heavy ream and half and
half into heavy medium
saucepan. Bring to boil.
Reduce heat to low. Add
chocolate chips.
1 cup heavy cream
1 cup half and half
4 ounces semisweet chocolate
chips
4 large egg yolks
1/3 cup plus 4 tablespoons
demerara sugar (or white)
Preheat oven to 300 degrees F.
Pour heavy ream and half and
half into heavy medium
saucepan. Bring to boil.
Reduce heat to low. Add
chocolate chips.
Whisk until melted and smooth.
Remove pan from heat.
Separate egg yolks from whites. Place yolks into medium bowl.
Add 1/3 cup sugar. Whisk with wire whisk until smooth.
Gradually, whisk in hot chocolate mixture.
Strain through sieve to remove all lumps.
Divide custard among four 3/4-cup custard cups.
Remove pan from heat.
Separate egg yolks from whites. Place yolks into medium bowl.
Add 1/3 cup sugar. Whisk with wire whisk until smooth.
Gradually, whisk in hot chocolate mixture.
Strain through sieve to remove all lumps.
Divide custard among four 3/4-cup custard cups.
Place cups in large baking pan.
Add enough hot water to pan to
come halfway up sides of cups.
Bake in preheated oven at 300
degrees F until custards are set,
about 50 minutes to 1 hour.
Carefully remove cups with
custard from water. Chill at least
2 hours in refrigerator, or
overnight.
1 or 2 hours before serving,
preheat broiler.
Sprinkle each custard with 1
tablespoon sugar.
Add enough hot water to pan to
come halfway up sides of cups.
Bake in preheated oven at 300
degrees F until custards are set,
about 50 minutes to 1 hour.
Carefully remove cups with
custard from water. Chill at least
2 hours in refrigerator, or
overnight.
1 or 2 hours before serving,
preheat broiler.
Sprinkle each custard with 1
tablespoon sugar.
Broil until sugar turns golden,
watching closely to avoid
burning, about 3 minutes.
Refrigerate until custards are
set, 1 to 2 hours.
Alternatively, use culinary torch
to melt sugar, about 30 to 40
seconds for each cup. Serve
immediately.
watching closely to avoid
burning, about 3 minutes.
Refrigerate until custards are
set, 1 to 2 hours.
Alternatively, use culinary torch
to melt sugar, about 30 to 40
seconds for each cup. Serve
immediately.
