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Creme Brulee Au Chocolat

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Title: Creme Brulee Au Chocolat
Yield: 8 Servings
Categories: Puddings

Ingredients:

3 c Heavy cream
1/3 c Sugar
6 oz High-quality semisweet or
-bittersweet chocolate;
-broken in chunks
6 Egg yolks
1 ts Vanilla
1/2 c Lightly packed light brown
-sugar


1. In a heavy saucepan heat the cream over low heat until it is hot, but do
not scald or simmer. Add the sugar and the chocolate to the hot cream and
stir until they are completely melted and the mixture is smooth and well
blended. Remove from the heat and set aside.

2. In a large mixing bowl beat the egg yolks until they are thick. Slowly
pour the chocolate mixture into the beaten yolks, mixing until it is very
well blended. Stir in the vanilla and mix well. Preheat the oven to 350F.

3. Strain the mixture into a shallow 8- or 9-inch casserole or baking dish.
Set this casserole into a larger container or baking tin, then carefully
pour boiling water into the larger container so that the water comes about
halfway up the sides of the smaller casserole.

4. Place the double casserole onto the middle rack of the oven. Bake for
about 40-45 minutes until the creme is just lightly set.

5. Remove the creme from the hot water bath and let it cool for at least 1
hour.

6 After the creme has cooled, fill the larger container with ice cubes or
cracked ice. Place the creme dish on the ice, making sure that the ice
comes part way up the sides of the dish. (The ice bath ensures that the
creme will not cook further while the topping broils.)

7. Sprinkle the brown sugar evenly over they top of the creme. Place the
double dish under the broiler and watch it like a hawk. Broil just long
enough for the sugar to melt and bubble; do not let it burn. It should take
only a minute or so.

8. Cool the creme, then chill it thoroughly.

REG 4 shared by Kim Coate, Ft Myers, FL

Recipe by: Blue Corn and Chocolate

Posted to EAT-L Digest by Sean Coate on Feb 1, 1998

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