Chocolate-Raspberry Creme Brulee |
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Prep Time: 25 Minutes Cook Time: 40 Minutes |
Ready In: 65 Minutes Servings: 10 |
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Just when I thought nothing could beat the specialness of creme brulee, I created this decadent version that stars rich chocolate and sweet raspberries. Cracking through the top reveals a smooth and rich custard everyone enjoys. âJan Valdez, Chicago, Illinois Ingredients:
8 ounces semisweet chocolate, chopped |
4 cups heavy whipping cream |
1/2 cup plus 2 tablespoons sugar, divided |
8 egg yolks, beaten |
1 tablespoon vanilla extract |
30 fresh raspberries |
2 tablespoons brown sugar |
Directions:
1. Place chocolate in a small bowl. In a small saucepan, bring cream and 1/2 cup sugar just to a boil. Pour over chocolate; whisk until smooth. Stir a small amount of hot cream mixture into egg yolks. Return all to the pan, stirring constantly. Remove from the heat; stir in vanilla.
2. Place 3 raspberries in each of ten ungreased 6-oz. ramekins or custard cups. Evenly divide custard among ramekins. Place in a baking pan; add 1 in. of boiling water to pan. Bake, uncovered, at 325° for 40-50 minutes or until centers are just set (mixture will jiggle). Remove ramekins from water bath; cool 10 minutes. Cover and refrigerate for at least 4 hours.
3. Combine brown sugar and remaining sugar. If using a creme brulee torch, sprinkle custards with sugar mixture. Heat sugar with the torch until caramelized. Serve immediately.
4. If broiling the custards, place ramekins on a baking sheet; let stand at room temperature for 15 minutes. Sprinkle with sugar mixture. Broil 8 in. from the heat for 4-7 minutes or until sugar is caramelized. Refrigerate for 1-2 hours or until firm. Yield: 10 servings.
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