Dark Chocolate Crème Brulee

Recipe from John Delpha
The Belted Cow Bistro, Essex Jct., Vt.

Dark Chocolate Crème Brûlée
(as demonstrated on VPT Cooks)

Servings: 8 (½ cup) ramekins.

8 oz. bittersweet chocolate (Valrhona, Scharffenberger Callebaut, or high quality chocolate), finely chopped
2 c. heavy cream
5 egg yolks
pinch of salt
2 tbsp. sugar
1 tsp. vanilla extract
8 tbsp. raw sugar

Preheat oven to 325° degrees. Place chocolate and cream in a double boiler set over simmering water. Stir until chocolate has completely melted, about 10 minutes.
Combine egg yolks, salt and sugar in a large bowl. Whisk until mixture is thick and lemony in color.
Remove chocolate mixture from the heat and add one-third into the egg mixture.
Stir in a figure-eight motion using a rubber spatula until ingredients are incorporated.
Repeat two more times to incorporate all the chocolate mixture.
Strain into a clean bowl. Add vanilla extract.

Lightly oil eight ½ cup ramekins and fill with custard.
Place ramekins in a large roasting pan and place in oven.
Pour hot water to come half way up sides of ramekins. Bake
25 minutes or until custard is firm around edges and middle
is slightly jiggly. Remove from hot water bath, cool, then
place in refrigerator for several hours.

Assembly: Before serving, turn on broiler. Sprinkle
1 tablespoon of raw sugar over each custard and place all
ramekins on a baking sheet. Place baking sheet
under the broiler and broil until sugar has caramelized or
use a hand held mini kitchen blow torch.

Category:

Howto & Style

Tags:

• Dark Chocolate Crème Brulee
• John Delpha
• Belted Cow Bistro
• Essex Jct
• VT
• Vermont
• Vermont Public Television
• VPT Cooks
• chocolate

[karina29270]

me gusto mucho