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February 2009 Issue
Chocolate Crème Brulee
by Ronda L. Halpin
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There is something particularly delightful and decadent about crème brulee. This year, for Valentine's Day, help yourself to something smooth and sweet with this great recipe for chocolate cream brulee. Unlike many recipes that call for messy hot water baths, this recipe is fairly quick and simple to put together.

This is a particularly romantic dessert and a perfect ending for your Valentine's Day celebrations. To make a good dessert for two, make the full recipe and take the ramekins out of the refrigerator and broil the sugar topping as you need them. They can be stored in a plastic bag or container to keep them fresh for up to a week.

As always, I encourage you to share your recipe ideas and comments. You can always post comments using the forms provided in the articles or email me directly at . Enjoy!

 

Chocolate Crème Brulee

  • 1 quart heavy cream
  • 1/2 cup white sugar
  • 2 teaspoons vanilla extract
  • 9 egg yolks
  • 1/2 cup chocolate chips
  • 2 tablespoons white sugar, or as needed
Preheat the oven to 325 degrees F. Set 6 (6 ounce) ramekins on a baking sheet.

Pour the cream, sugar, and vanilla into a saucepan, and place it over medium heat. Stir the mixture to dissolve the sugar, and heat until it begins to simmer, then remove it from the heat. Place the egg yolks in a large bowl, and slowly whisk in the hot cream mixture, about 2 tablespoons at a time, until you have added approximately a cup of cream to the yolks. At this point, pour in the remaining cream, and whisk the mixture until it is smooth. Stir in the chocolate chips, and set aside for 5 minutes.

Stir the mixture until the chocolate is smooth and evenly distributed. Pour it into ramekins, and bake in the preheated oven until the center is just set, 15 to 20 minutes. Remove from the oven, and allow to cool for 45 minutes, then place them into the refrigerator, and chill until cold, about 6 hours.

Place the oven rack in the topmost position. Turn the oven to Broil.

Sprinkle the tops of each crème brulee with sugar until evenly coated, gently pour off the excess sugar. Place the ramekins onto a baking sheet, and place them under the broiler until the sugar bubbles and turns a light caramel brown. Serve immediately.

  • Yields: 6 servings
  • Preparation Time: 35 minutes, plus chilling time
 



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