Creme Brulee Au Chocolat
INGREDIENTS:
1 qt Heavy whipping cream
1 c Sugar
2 Vanilla beans,; split
12 Egg yolks
Additional sugar for
-caramelizing the top of
-the Creme B
1 qt Heavy whipping cream
1 c Sugar
2 Vanilla beans,; split
12 Egg yolks
Additional sugar for
-caramelizing the top of
-the Creme B
Preheat oven to 325 degrees and set rack in the middle level. Place a shallow 1 1/2 quart baking dish in a larger pan, such as a roasting pan. (Or use six individual molds.)
Combine cream, sugar and vanilla beans in a saucepan and bring to a boil, stirring once or twice to dissolve sugar.
Whisk the yolks in a bowl. Strain the cream mixture to remove the vanilla beans, then whisk the hot cream into the yolks. Skim the surface of the custard mixture and pour it into the mold.
Bake the cream about 1 hour until set, but still very pale on the surface. Remove the mold from the pan of water and cool on a rack. Wrap and refrigerate several hours or overnight.
To caramelize the top of the Creme Brulee, unwrap and blot surface with a paper towel. Sprinkle an even 1/16-inch layer of sugar on the surface. Run mold under preheated broiler (leave door open) or use a blow torch to caramelize sugar. Serve as soon as sugar hardens.
Combine cream, sugar and vanilla beans in a saucepan and bring to a boil, stirring once or twice to dissolve sugar.
Whisk the yolks in a bowl. Strain the cream mixture to remove the vanilla beans, then whisk the hot cream into the yolks. Skim the surface of the custard mixture and pour it into the mold.
Bake the cream about 1 hour until set, but still very pale on the surface. Remove the mold from the pan of water and cool on a rack. Wrap and refrigerate several hours or overnight.
To caramelize the top of the Creme Brulee, unwrap and blot surface with a paper towel. Sprinkle an even 1/16-inch layer of sugar on the surface. Run mold under preheated broiler (leave door open) or use a blow torch to caramelize sugar. Serve as soon as sugar hardens.