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Chocolate Creme Brulee
Category: Desserts, Miscellaneous
Serves:
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Ingredients:
2 cups heavy cream 1/4 cup white sugar 1 pinch salt 2 ounces semi-sweet chocolate chips, finely chopped (simply omit the chocolate if you want to make the classic vanilla crème brûlée) 1 tsp vanilla extract 3 egg yolks (based on posted reviews, I always use 4 yolks and find the texture of the custard better this way) 4 tbsp white sugar 1/4 cup fresh raspberries, for garnish (optional)
Directions:
Preheat oven to 300 degrees F and line the bottom of a large baking pan with a damp kitchen cloth. (I usually omit the cloth.) Bring a large pot of water to boil. While water is boiling, combine cream, 1/4 cup sugar, salt, and chocolate in saucepan over medium heat. Stir occasionally for 4 to 5 minutes, until steam starts to rise and chocolate is completely melted. In a medium bowl, beat egg yolks and vanilla until smooth. Pour hot cream into yolks, a little at a time, stirring constantly, until all the cream is incorporated. Pour mixture into four 6 oz. ramekins. Place ramekins on towel in baking pan, and place dish on oven rack. Pour boiling water into the pan to halfway up the sides of the ramekins. Cover entire pan loosely with foil. Bake 25 to 30 minutes in the preheated oven, until custard is just set. (I find that it always takes 50-60 minutes, depending on the oven, before it is set.) Chill ramekins in refrigerator 4 to 6 hours. Before serving, sprinkle 1 tbsp sugar over each custard. Use a kitchen torch or oven broiler to brown the tops, 2-3 minutes. Garnish with fresh raspberries, if desired.