Below is a delicious creme brulee recipe from Paula Deen. It was recently featured on her Food Network show. FOr the most part, the recipe seems easy, I would say the most challenging steps are separating the egg yolks and evenly caramelizing the sugar. I look forward to making this recipe.
- 1 quart heavy cream
- 1 cup sugar, plus more for dusting
- 1-ounce chocolate liqueur (recommended: Godiva Liqueur)
- 1/2 tablespoon vanilla extract
- 2 ounces cocoa powder
- 1-ounce unsweetened chocolate
- 11 large egg yolks
Remove the ramekins from the water bath and let cool completely. Place in the refrigerator for 2 hours. Dust with sugar and caramelize with a propane torch. Serve immediately.
You can top your brulee with chocolate shavings, fresh fruit, mint leaves and or whip cream for a delightful presentation.