Monday, April 11

Chocolate Creme Brulee

Aha! Cream Brulee is a must when you have lots of eggs to spare. Plus, Creme Brulee is my specialty. I got my torch, ramekins and cookbook on my 11th Christmas. So I've had a lot of time to practice!
 This recipe is great! Very rich and creamy, perfect for a chocolate lover.

Chocolate Creme Brulee
(makes six 4oz. ramekins) 

2 cups heavy whipping cream
4 eggs yolks
4 squares unsweetened baking chocolate, chopped
1 cup sugar, plus 3 tbl for torching
1 tsp vanilla
1/2 tsp cinnamon
pinch of salt

Preheat the oven to 300 degrees. Add cream and chopped chocolate in a double boiler. Stir to combine until all the chocolate is melted in with the cream. Remove bowl from heat to cool a bit. While cooling, get another bowl and whisk together egg yolks, sugar, vanilla, salt and cinnamon until creamy. Add the chocolate mixture to the eggs slowly while whisking. Go slow and whisk well so the eggs don't curdle. Place the ramekins in a water bath. Fill the ramekins with the mixture and bake for 35-40 minutes or until firm.
Let the brulee cool and take out of the water bath. Place in the fridge for 4 hours up to 2 days. When cold sprinkle a layer of sugar and torch it until caramelized.

*If you have any heavy cream left over, make whipped cream for topping!

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