Jan 30, 2009

Chocolate Creme Brulee

And the final product is smooth
& chocolate-y.
Makes 4 servings;
3/4 c. heavy cream
1/2 c. whipping cream
1 vanilla bean, sliced open
4 ounces of either white or dark chocolate
4 egg yolks
1 teaspoon sugar
& more sugar for tops

1. Preheat the oven to 300F.
2.In a pot over low/medium heat pour cream and 1 split vanilla bean and seeds in. Heat the cream mixture for about 15 minutes–long enough to soften the bean a bit and heat the cream without letting it boil. Remove the bean, and stir in the chopped up chocolate.

Stir the chocolate cream mixture until the chocolate is completely melted and the mixture is smooth, remove it from the heat.
3.In mixer with whisk attachment add egg yolks and sugar together.

**Slowly pour** the hot chocolate mixture into the egg yolk, whisking continuously ( you do not want scrambled eggs). whisking and whisking, for about another 2-3 minutes.
4.Place your creme brulee dishes inside of a baking dish with sides at least 2 inches high & add enough water to come halfway up the sides of the custard dishes.
5.Then bake the custard for about 45-50 minutes.
6.Once they’re set, remove the baking dish from the oven and set it aside to cool. Cover the baking dish and refrigerate the custards for anywhere from 4 hours to 10. Not too long as they do get a little too dense for my taste the next day.
7.When you are ready to serve take out of fridge and sprinkle the sugar over the top. Now for the Torching or Broiling (I used the broiler and it came out perfect!)

Use Sugar in the raw if you have it...I think it gives it better color and more crunch!

So good with a nice cup of fresh coffee!


Micha said...

agreed on the raw sugar... sooooo very good.

i left you a little something on my blog :) happy monday!

Sage Mommy said...

Thanks, I'm coming to get it!! happy tuesday morn.