Bittersweet Chocolate Creme Brulee
"Also printed in yesterday's paper. From the book "Chocolate." Sounds lovely."
- Ready In:
- 3hrs 20mins
- Ingredients:
- 5
- Yields:
-
2 quarts
- Serves:
- 6-12
ingredients
- 4 cups heavy whipping cream
- 1⁄2 cup sugar, plus
- 1⁄2 cup sugar, for caramelizing the top
- 12 ounces bittersweet chocolate
- 8 egg yolks
directions
- Set a rack at the middle level of the oven and preheat to 300 degrees F.
- Bring cream and 1/2 cup sugar to a boil in a nonreactive pan. Remove from heat, add chocolate and allow to stand 3 minutes to melt. Whisk until smooth.
- Whisk egg yolks into a bowl, then whisk in chocolate mixture. Strain inot a 2-quart gratin dish that has been placed inside a baking dish or roasting pan.
- Place pans on oven rack. Add warm water to the bottom pan to about half of the depth of the gratin dish. Bake about 1 hour, or until set. To test for doneness, insert a thin knife or wooden pick in the center of the custard; it should emerge clean. Remove baking dish from roasing pan (leave the pan of water in the oven to cool) and chill custard.
- To caramelize the top, blot any moisture from the top of the chilled custard. Sprinkle evenly with 1/2 cup sugar. place under preheated broiler, or use blow torch to caramelize. Refrigerate until servign within several hours of caramelizing.
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RECIPE SUBMITTED BY
I live in a small (but growing to be very large) town in Oklahoma. I am currently a student, studying library science. I like to cook and eat, play the piano and violin, and train and play with my two dogs. I don't have a single favorite cookbook, but of the ones I use, I like BHG the most. Their recipes are usually very good. I would say my passion is learning new things--and traveling to new places. I also enjoy writing fiction. Some of my pet peeves are: 99% of the drivers in Oklahoma; people who don't take good care of their pets; people with NO TASTE; intellectual psychobabble nonsense; boring people; the list goes on forever!
