Deep Chocolate Creme Brulee
- A seriously chocolate dessert that is prepared a day ahead and is best accompanied by espresso.
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1½ cups heavy whipping cream
½ cup milk4 ounces extra dark semi-sweet chocolate (Dagoba or another brand that is 87% cacao), finely chopped4 large egg yolks
¼ cup sugar1 teaspoon vanilla extract6 teaspoons sugarSweetened whipped creamEquipment: Heavy saucepan
6 small ramekins (3/4 cup capacity)
Baking pan
Natural gas cooktop and oven
Broiler (or small kitchen blowtorch)Servings: 6
Preheat oven to 300 degrees.
Heat cream and milk in a heavy saucepan over medium heat until very hot but not boiling. Add chocolate and stir until the chocolate has melted and the mixture is smooth. Remove from the heat.
Whisk together the egg yolks, 1/4 cup sugar, and vanilla. Gradually add to the chocolate mixture, whisking vigorously.
Divide the custard among the 6 ramekins. Place the ramekins in a baking pan and add hot water to the pan so that it comes halfway up the sides of the ramekins. Bake until the custards are set, about 50 minutes. Remove the ramekins from the baking pan and let cool to room temperature, then cover and refrigerate overnight.
About an hour before you plan to serve the dessert, preheat the broiler. Sprinkle one teaspoon sugar evenly over the top of each custard. Put the ramekins under the broiler for about 3 minutes (or less), until the sugar forms a golden crust; watch closely because the sugar can go from gold to black in a matter of seconds. Put the custards back in the refrigerator uncovered.
When you are ready to serve, top each creme brulee with a generous rosette of whipped cream or garnish with a piece of nut brittle.
