↞ recipe box start page
Category: Desserts
Prep Time: Cook Time: Total Time:
2 cups heavy cream
3 oz good quality bittersweet chocolate, chopped into small pieces
3 large egg yolks
6 tbsp sugar
1 tsp vanilla extract
Position a rack in the center of oven and preheat to 325. Have a pot of boiling water ready.
In a saucepan over medium heat, warm the cream until small bubbles form around the edges of the pan, 2 to 3 minutes. Remove from the heat and stir in the chocolate until melted and blended. Cool slightly.
In a bowl, whisk together the egg yolks and 2 tbsp of the sugar until the mixture is pale yellow and thick ribbons fall from the whisk, about 5 minutes. Slowly stir in the warm chocolate cream, then stir in the vanilla.
Line a 3-inch-deep baking pan with a kitchen towel and place four 6-oz ramekins or dessert cups in the pan. Pour the chocolate mixture through a fine-mesh sieve set over a bowl. Divide the chocolate mixture among the ramekins. Add boiling water to fill the pan halfway up the sides of the ramekins and cover the pan loosely with aluminum foil.
Bake until the custards are just set around the edges, 25 to 30 minutes. Transfer the ramekins to a wire rack and cool to room temperature. Cover and refrigerate
for at least 4 hours or up to 2 days.
Just before serving, sprinkle 1 tbsp sugar evenly over the surface of each custard. Using a kitchen torch, move the flame continuously in small circles over the surface until the sugar bubbles and just begins to turn golden, 20 to 30 seconds per custard. Serve immediately. Serves 4
view more member recipes
CHOCOLATE CREME BRULEE
view my recipes
print
save
Category: Desserts
Prep Time: Cook Time: Total Time:
2 cups heavy cream
3 oz good quality bittersweet chocolate, chopped into small pieces
3 large egg yolks
6 tbsp sugar
1 tsp vanilla extract
Position a rack in the center of oven and preheat to 325. Have a pot of boiling water ready.
In a saucepan over medium heat, warm the cream until small bubbles form around the edges of the pan, 2 to 3 minutes. Remove from the heat and stir in the chocolate until melted and blended. Cool slightly.
In a bowl, whisk together the egg yolks and 2 tbsp of the sugar until the mixture is pale yellow and thick ribbons fall from the whisk, about 5 minutes. Slowly stir in the warm chocolate cream, then stir in the vanilla.
Line a 3-inch-deep baking pan with a kitchen towel and place four 6-oz ramekins or dessert cups in the pan. Pour the chocolate mixture through a fine-mesh sieve set over a bowl. Divide the chocolate mixture among the ramekins. Add boiling water to fill the pan halfway up the sides of the ramekins and cover the pan loosely with aluminum foil.
Bake until the custards are just set around the edges, 25 to 30 minutes. Transfer the ramekins to a wire rack and cool to room temperature. Cover and refrigerate
for at least 4 hours or up to 2 days.
Just before serving, sprinkle 1 tbsp sugar evenly over the surface of each custard. Using a kitchen torch, move the flame continuously in small circles over the surface until the sugar bubbles and just begins to turn golden, 20 to 30 seconds per custard. Serve immediately. Serves 4
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Baileys And Chocolate Creme Brulee
by sgre52160
1 quart heavy cream 1 cup sugar, plus more for top 1 oz of Irish Cream 1/2 tbsp vanilla extract 2 oz cocoa powder 1 oz unsweetened chocolate 11 large egg yolks Place first 6 ingredients in a
by sgre52160
1 quart heavy cream 1 cup sugar, plus more for top 1 oz of Irish Cream 1/2 tbsp vanilla extract 2 oz cocoa powder 1 oz unsweetened chocolate 11 large egg yolks Place first 6 ingredients in a
Lemon White Chocolate Creme Brulee
by sgre52160
1 cup whipping cream 1 tablespoon freshly grated Meyer lemon or regular lemon rind 1 ounce fine-quality white chocolate, chopped 2 1/2 tablespoons beaten egg yolks (2 1/2 large egg yolks) 3 tables
by sgre52160
1 cup whipping cream 1 tablespoon freshly grated Meyer lemon or regular lemon rind 1 ounce fine-quality white chocolate, chopped 2 1/2 tablespoons beaten egg yolks (2 1/2 large egg yolks) 3 tables
White Chocolate-banana Creme Brulee Tarts
by sgre52160
1 box (15 oz.) refrigerated pie crusts, softened as directed on box 2 egg yolks 1/2 cup whipping cream 1 bag (12 oz.) white chips (2 cups) 18 hard caramel or butterscotch candies, finely crushed (
by sgre52160
1 box (15 oz.) refrigerated pie crusts, softened as directed on box 2 egg yolks 1/2 cup whipping cream 1 bag (12 oz.) white chips (2 cups) 18 hard caramel or butterscotch candies, finely crushed (
Creme Brulee
by mommyof3eae
4 c. heavy whipping cream 9 egg yolks 3/4 c. sugar 1 tea. vanilla brown sugar In saucepan, heat cream to 180 degrees, over medium heat stirring frequently. Then, in a large bowl, whisk the egg
by mommyof3eae
4 c. heavy whipping cream 9 egg yolks 3/4 c. sugar 1 tea. vanilla brown sugar In saucepan, heat cream to 180 degrees, over medium heat stirring frequently. Then, in a large bowl, whisk the egg
Creme Brulee Cookies
by sgre52160
3 cups (13-1/2 oz.) unbleached all-purpose flour 2 tsp. baking powder 1 tsp. table salt 8 oz. (1 cup) unsalted butter, softened 1-1/2 cups plus 1/3 cup granulated sugar Seeds scraped from 2 large
by sgre52160
3 cups (13-1/2 oz.) unbleached all-purpose flour 2 tsp. baking powder 1 tsp. table salt 8 oz. (1 cup) unsalted butter, softened 1-1/2 cups plus 1/3 cup granulated sugar Seeds scraped from 2 large
view more member recipes
related CDKitchen recipes
Citrus Restaurant's Creme Brulee
Creme Brulee With White Chocolate Liqueur
Easy Creme Brulee
Chocolate Creme Fraiche Sauce
Chocolate Mint Martini
Grasshopper Punch
Frozen Hot Chocolate Shake
Candy Bar Cocktail
Frankentini
Arnaud's Creme Brulee