Chocolate Crème Brûlée.
Now come on, you don’t have to spend triple the price in a 5-star restaurant for this rich velvety dessert. You’d never imagine simple everyday ingredients combined make this treat!
Start with chocolate.
Mix with heavy cream…
Now add eggs and sugar!
Pour chocolate custard into ramekins. This recipe is perfect for two medium size ramekins or four smaller ones. Place inside a baking dish and add boiling water. Then bake!
The classic crème brûlée calls for a sprinkle of white sugar, however I used brown sugar for a caramel glaze. Usually you would use a normal kitchen torch to heat the sugar, Andrew and I used his “manly” torch from the garage.
It worked just fine and he was much happier that way!
Pretty simple, huh? (Of course I’ll post the exact recipe below.) Just think, this jar of heaven could be waiting for you once you get home from the office or running errands and cleaning house.
|Chocolate Crème Brûlée |
2 cups heavy cream
3 oz. bittersweet chocolate, chopped
3 egg yolks
6 tbsp. granulated sugar
1 tsp. vanilla extract
1. Preheat oven to 325°, and have a medium size pot of boiling water ready.
2. Heat heavy cream in a saucepan over medium heat, just until the sides start to bubble. About 2-3 minutes, then remove from heat and stir in chocolate. Mix until chocolate is blended.
3. In a medium bowl, add egg yolks and sugar. Whisk until the mixture is pale yellow and forms thick ribbons, about 5 minutes. Then slowly stir in the chocolate cream and vanilla. Strain through a fine-mesh sieve into a large bowl.
4. Divide chocolate custard into ramekins and place into a 3-inch deep baking pan. Add the boiling water to fill the pan, about halfway up the sides of the ramekins. Cover the pan loosely with aluminum foil.
5. Bake for 25-30 minutes, or until the edges are set. The center will be soft. Remove ramekins from hot water bath and allow to cool on wire rack until room temperature. Cover with foil and refrigerate minimum of 4 hours.
6. Prior to serving, sprinkle top evenly with brown sugar. Using a kitchen torch, move the flame in small circles over the surface until sugar caramelizes. About 30 seconds and serve immediately.
|Recipe from: Joy of Cooking Cook Book|