Free Recipe Creme Brulee Au Chocolat
Recipe Type: Free Pudding Recipes
Recipe Preparation: bake
Cooking Temperature:
Recipe Serves: 8
Ingredients for Creme Brulee Au Chocolat Recipe
3 c Heavy cream
1/3 c Sugar
6 oz High-quality semisweet or
-bittersweet chocolate;
-broken in chunks
6 Egg yolks
1 ts Vanilla
1/2 c Lightly packed light brown
-sugar
Creme Brulee Au Chocolat Preparation
1. In a heavy saucepan heat the cream over low heat until it is hot, but do not scald or simmer. Add the sugar and the chocolate to the hot cream and stir until they are completely melted and the mixture is smooth and well blended. Remove from the heat and set aside. 2. In a large mixing bowl beat the egg yolks until they are thick. Slowly pour the chocolate mixture into the beaten yolks, mixing until it is very well blended. Stir in the vanilla and mix well. Preheat the oven to 350F. 3. Strain the mixture into a shallow 8- or 9-inch casserole or baking dish. Set this casserole into a larger container or baking tin, then carefully pour boiling water into the larger container so that the water comes about halfway up the sides of the smaller casserole. 4. Place the double casserole onto the middle rack of the oven. Bake for about 40-45 minutes until the creme is just lightly set. 5. Remove the creme from the hot water bath and let it cool for at least 1 hour. 6 After the creme has cooled, fill the larger container with ice cubes or cracked ice. Place the creme dish on the ice, making sure that the ice comes part way up the sides of the dish. (The ice bath ensures that the creme will not cook further while the topping broils.) 7. Sprinkle the brown sugar evenly over they top of the creme. Place the double dish under the broiler and watch it like a hawk. Broil just long enough for the sugar to melt and bubble; do not let it burn. It should take only a minute or so. 8. Cool the creme, then chill it thoroughly. REG 4 shared by Kim Coate, Ft Myers, FL Recipe by: Blue Corn and Chocolate Posted to EAT-L Digest by Sean Coate <swcoate@PEGANET.COM> on Feb 1, 1998
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