Chocolate Creme Brulee

• Refrigerated

  • 2 Egg yolks

• Baking & Spices

  • 5 tbsp Sugar
  • 1 tsp Vanilla extract

• Dairy

  • 1 cup Heavy cream

• Other

  • ½ cup semi sweet chocolate, chopped or chips

Found on naivecookcooks.com

Description

Ingredients

• 1 cup heavy cream
• ½ cup semi sweet chocolate, chopped or chips
• 2 egg yolks
• 5-6 Tbs. sugar, divided
• 1 tsp. vanilla extract

Directions

• Preheat oven to 325ºF. Have a pot of boiling water ready.
• In a saucepan over medium heat, warm the cream until small bubbles form around the edges of the pan, 2 to 3 minutes. Remove from the heat and stir in the chocolate until melted and blended. Let cool slightly.
• In a bowl, whisk together the egg yolks and 1 Tbs. of the sugar until the mixture is pale yellow and thick ribbons fall from the whisk, about 5 minutes. Slowly stir in the warm chocolate cream, then stir in the vanilla.
• Place four ramekins in a deep oven safe pan. Pour the chocolate mixture through a fine-mesh sieve set over a clean bowl. Divide the chocolate mixture among the ramekins. Add boiling water to fill the pan halfway up the sides of the ramekins and cover the pan loosely with aluminum foil.
• Bake until the custards are just set around the edges, 27 to 30 minutes. Transfer the ramekins to a wire rack and let cool to room temperature. Cover and refrigerate for at least 4 hours or overnight.
• Just before serving, sprinkle 1 Tbs. sugar evenly over the surface of each custard. Using a kitchen torch, move the flame continuously in small circles over the surface until the sugar bubbles and just begins to turn golden, 20 to 30 seconds per custard. Serve immediately.
• If using broiler, heat oven to broiler settings. Place the chilled ramekins under the broiler. Broil for 7-10 minutes. Keep an eye as some parts will start getting burnt much quicker than the rest.
• Once done, let them cool to room temperature. Transfer covered to freezer for 10 minutes and serve.