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White or Dark Chocolate Crème Brûlée

Source of Recipe


Shawn Bresnaham



List of Ingredients



• 5 large egg yolks
  
• ½ cup sugar
  
• 2 cups heavy whipping cream
  
• 3 ounces white or dark (unsweetened, semisweet, or German) chocolate, finely chopped
  
• ¼ tsp vanilla extract
  
• Sugar, to sprinkle
  






Instructions



1. Preheat oven to 300° F with rack in center of oven.
   Whisk egg yolks and ¼ cup sugar in medium bowl. Set aside. Bring cream and remaining ¼ 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.
   
   
2. 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.
   
   
3. Sprinkle ½ tablespoon of sugar on top of custard. Broil until caramelized (watch carefully, about 1½ to 2 minutes). Serve hot, or refrigerate and serve cold.
   
   Makes 6 servings.