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CHOCOLATE CREME BRULEE
CHOCOLATE CREME BRULEE
Ingredients
- 1 cup whipping cream
- 1 cup light cream
- 4 oz semi-sweet chocolate, finely chopped
- 4 egg yolks
- 3 tbsp sugar
- 1 tsp vanilla
- 1/4 cup sugar
Directions
- In a heavy saucepan, combine whipping cream and light cream; bring to a boil.
- Remove from heat and stir in chocolate until smooth.
- Whisk together egg yolks, 3 tbsp sugar and vanilla until well blended. Gradually whisk in chocolate mixture.
- Divide mixture among six 1/2 cup heatproof ramekins.
- Place ramekins in a roasting pan. Add enough hot water to come halfway up sides of ramekins.
- Bake at 300ºF until custards are set, about 40 - 45 minutes.
- Remove from water; chill 2 hours. Cover and refrigerate overnight.
- Sprinkle remaining sugar evenly over tops of custards.
- Place custards in a metal baking dish filled with ice and water. Broil until sugar turns golden brown, about 3 minutes. Watch carefully, rearranging custards if necessary to avoid burning. Refrigerate custards, uncovered, for 1 - 2 hours.
Nutritional analysis per serving:
374 calories, 27.9 g fat, 4.6 g protein, 30 g carbohydrate, 1.1 g fibre, 39 mg sodium
Tip: When using a small blowtorch for caramelizing sugar on Creme Brulee, use only heatproof baking dishes. Place baking dishes on a heatproof surface. Stop torching just before the desired degree of doneness is reached as sugar will continue to cook for a few seconds after flame has been removed. Chill Creme Brulee 15 - 20 minutes before serving.