Tuesday, August 3, 2010

Chocolate Cream Brulee

I needed a project today, a craft, a goal... it somehow became chocolate creme brulee that satisfied my hankering for that.

It was too simple: with heavy cream and eggs in the fridge, as well as semi sweet chocolate hanging out in the pantry, it was practically made.

I've made normal creme brulee once before, many moons ago, so today was a bit of a trial run, but it turned out much better than my expectations. I thank the oven gods for that.

Again, this is not a recipe to be intimidated by and following the recipe exactly will ensure it's a wonderful turn out.

And darn it, once you have one taste, you're hooked, so for those of you worried about calories, I'd just eschew making this all together. It's dang-dang-dangerous!! My recipe thankfully made 3 servings: one to sample, and then two for hubs and me for dessert later on.

Chocolate Creme Brulee
{adapted from Williams-Sonoma Entertaining}

1 cup heavy cream
1/2 tsp real vanilla extract
2 oz. semi sweet chocolate (I just used semi sweet chocolate chips)- chopped
2 egg yolks
5 Tbsp superfine sugar (if you don't have superfine, you may put regular granulated sugar in a food processor and "grind" it up until it's fine)

Have two-three small-sized ramekins out on counter as well as a baking pan (I used a 9x13 aluminum one). Preheat oven to 325.

In a small saucepan over medium heat bring cream and vanilla extract to a simmer. Remove from heat and blend in chocolate, rapidly whisking until melted.

In another bowl, combine egg yolks and 3 Tbsp of the superfine sugar. Cream together until thick and creamy- about two minutes.

Add the egg yolk mixture to the cream mixture gradually and slowly, whisking all the while, until it's all incorporated. Strain this through a fine mesh sieve into a small pitcher.

Pour chocolate mixture into prepared ramekins. Set these in the baking pan. Using boiling water (I used very hot tap water) gently pour into the baking pan (but do not let it splash in the ramekins) until water level is about halfway up ramekins. Cover the entire pan loosely with foil and carefully place in oven. Bake for about 20-25 minutes, until outer edges are baked but the middle still jiggles a bit (I'm up at high altitude and removed mine at exactly the 25 min. mark).

Remove from pan and allow to cool on wire racks for one hour, and then cover with saran wrap and place in fridge and chill for at least 3.

When ready to serve, sprinkle remaining sugar on tops and either kitchen-torch it to create a nice, golden, sugary top OR throw in under the broiler (which I did, which didn't work as well, but still got the job done without burning off any fingers!:)).

No comments: