Chocolate Creme Brulee
- 2 3/4 c
- heavy cream,room temperature
- 1/4 c
- granulated sugar
- 4 oz
- bittersweet chocolate, chopped
- 1 oz
- unsweetened chocolate, chopped
- 4 large
- x-large are best - use egg yolks only
- 2/3 c
- firmly packed brown sugar
- 2 Tbsp
- boiling water
How to Make Chocolate Creme Brulee
- 1Place the oven rack in the lower third of the oven and preheat the oven to 350^. Set four 1-cup oven-proof ramekins of small soufflé dishes in a roasting pan or large pan with 1 inch high sides.So that the cups do not touch each other.
- 2Combine the cream and sugar in a double boiler with gently simmering water but not touching the water. Stir until the sugar dissolves. Add both chocolates and stir until they melt. Remover top pan from water and let chocolate cool slightly.
- 3Place the egg yolks in a small bowl and beat until light and double in volume. Mix in the cooled chocolate. Divide the mixture among the dishes. Place the pan in the oven and pour in hot water to reach 1/2 way up its sides. Bake until a knife inserted in the center comes out clean, about 50 minutes. Remove dishes from the pan and let cool for 20 minutes, then cover and chill for at least 2 hours.
- 4Put broiler rack in the highest position and preheat the broiler.
To make the TOPPING:
Stir together the ingredients in a small bowl. Using a teaspoon, spread about 2 Tablespoons of the paste over each chilled custard.You can torch the top with your kitchen torch or-
Broil until the tops bubble and turn deep brown in your broiler. Chill until serving,but not longer than 24 hours. Garnish with fresh berries and orange strips, if desired. Or a dab of whipped cream and slice of strawberry.
- 5If desired use the egg whites to make a meringue and brown in the oven after you torch the sugar topping.