White or Dark Chocolate Cr�me Br�l�e
Source of Recipe
Shawn Bresnaham
List of Ingredients
- 5 large egg yolks
- � cup sugar
- 2 cups heavy whipping cream
- 3 ounces white or dark (unsweetened, semisweet, or German) chocolate, finely chopped
- � tsp vanilla extract
- Sugar, to sprinkle
Instructions
- Preheat oven to 300� F with rack in center of oven.
Whisk egg yolks and � cup sugar in medium bowl. Set aside. Bring cream and remaining � cup sugar to simmer (not boil) in heavy saucepan. Reduce heat to low. Slowly add chopped chocolate to cream mixture and whisk until smooth. Gradually whisk chocolate mixture into egg-yolk mixture (add this very slowly, or you will cook the eggs). Mix in vanilla. Ladle custard mixture into six 6- to 8-ounce ramekins.
- Place ramekins in large baking pan. Add enough hot water to come halfway up the sides of the cup. Bake until the custards are set in the center, about 1 hour. Remove custards from water and cool. Cover and refrigerate overnight.
- Sprinkle � tablespoon of sugar on top of custard. Broil until caramelized (watch carefully, about 1� to 2 minutes). Serve hot, or refrigerate and serve cold.
Makes 6 servings.
|
|