Chocolate Creme Brulee (Cat Cora) |
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Prep Time: 0 Minutes Cook Time: 85 Minutes |
Ready In: 85 Minutes Servings: 4 |
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Ingredients:
1 1/4 cups heavy cream |
1 vanilla bean |
4 ounces dark chocolate, chopped |
4 egg yolks |
1 tablespoon sugar |
4 to 6 tablespoons cane sugar, for topping |
Directions:
1. Preheat the oven to 300 degrees F.
2. Mix the cream and vanilla bean together in a double boiler. Heat the mixture for 10 to 15 minutes and stir in the chocolate. Remove the vanilla bean.
3. Whisk the egg yolks and sugar together in a mixing bowl. Slowly pour the chocolate cream into the egg mix, continuously whisking. Place the bowl over simmering water until the cream mix thickens and coats the back of a spoon, about 6 to 8 minutes. Pour into 4 (4-ounce) custard dishes. Place in a large baking pan and add enough water to come up halfway up the sides of the cups. Bake until the custard is set, about 1 hour. Remove from the water and cool. Cover and refrigerate. Sprinkle 1 tablespoon of sugar on top of each one and with a brulee torch, caramelize the top and serve.
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