Dark Chocolate Crème Brûlée
We love creme brulee. It’s such a fun dessert. You can easily broil the sugar topping in the oven or whip out your kitchen torch. This recipe is from the Enchantment Resort, Sedona, Ari.; appeared in Bon Appetit magazine in 1996.
2 cups whipping cream
2 cups half-and-half
8 ounces semisweet chocolate, finely chopped
8 large egg yolks
1/3 cup sugar, plus 8 tablespoons for top
PREHEAT oven to 300 degrees.
BRING cream and half-and-half to boil in heavy large saucepan. Reduce heat to low. Add chocolate and whisk until melted and smooth. Remove from heat. Whisk yolks and 1/3 cup sugar in large bowl to blend. Gradually whisk in hot chocolate mixture. Strain.
DIVIDE custard among 8 (3/4-cup) ramekins. Place cups in a large baking pan. Add enough hot water to pan to come halfway up sides of cups. Bake about 50 minutes, until custards are set. Remove from water; chill 2 hours. Cover and refrigerate overnight.
PREHEAT broiler. Sprinkle each custard with 1 tablespoon sugar. Broil until sugar turns golden, watching closely to avoid burning, about 3 minutes. Serve immediately or refrigerate until custards are set, 1 to 2 hours.
Yield: 8 servings.
[gpp_icon type=”summary”] Creme Brulee printable recipe