2 cups heavy cream
¼ cup plus 3 tablespoons sugar
3 ounces bittersweet chocolate, chopped (1/2 cup)
5 large egg yolks
4 tablespoons sugarDirections:
1. Preheat oven to 250 degrees.
2. Make crème brulee: Heat cream and ¼ cup sugar in a small saucepan over medium heat, stirring, until sugar dissolves and the cream just begins to simmer. Add chocolate, and whisk until melted and smooth.
3. Whisk remaining 3 tablespoons sugar with the egg yolks in a medium bowl. Slowly, pour cream mixture into yolk mixture, whisking constantly. Strain custard through a fine sieve.
4. Pour custard into four 4-ounce ramekins. Transfer ramekins to a roasting pan, and fill pan with enough boiling water to reach halfway up the sides of ramekins. Bake until custards are just set, 1 hour to 1 hour 10 minutes. Carefully remove from water, and let custards cool.
5. Assemble the crème brulees: Refrigerate for 1 hour. Top each with 1 tablespoon sugar. Hold a small handheld kitchen torch at 90-degree angle 3 to 4 inches from surface of custard. Move flame back and forth until surface is caramelized. Presented by:
Whitestone Country InnDate Aired:
January 28, 2013
Whitestone Country Inn