I made vanilla and pumpkin creme brulee and now it was time to try chocolate creme brulee! who else's version to try then Paula Deen! This creme Brulee was fantastic! I personally still like vanilla creme brulee better because I'm bias, but none the less, I could eat this for breakfast, lunch and dinner. :)
Ingredients (this made 6-6 oz and 5-4oz ramekins.)
- 1 quart heavy cream
- 1 cup sugar
- 1- ounce chocolate liqueur (recommended: Godiva Liqueur)
- 1/2 tablespoon vanilla extract
- 2 ounces cocoa powder
- 1-ounce unsweetened chocolate
- 11 large egg yolks
Preheat the oven to 350 degrees F.
In a medium sized saucepan over medium-high heat, add the heavy cream, sugar, liqueur, and vanilla.
When the mixture is warm add the cocoa powder and chocolate and whisk until blended.
Place the egg yolks in a large stainless steel bowl. Slowly add the warm chocolate mixture to the eggs a little at a time while whisking.
Strain and pour into individual porcelain ramekins.
Place the ramekins in a large baking pan. Pour enough hot water into the pan to come half way up the sides of the ramekins.
Bake until firm in the center, about 30 minutes. Remove the ramekins from the water bath and let cool completely. Place in the refrigerator for 2 hours. Dust with sugar and caramelize with a propane torch. Serve immediately.
(this is a HORRIBLE picture of bruleeing them, but I had guests waiting to eat these desserts and I didn't want to keep them waiting with my picture taking! lol. keep moving torch in small circles until all the sugar is carmelized. )
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