Sunday, January 16, 2011

Chocolate Creme Brulee

Good Day Everyone!

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

Preheat the oven to 350 degrees F.

In a medium sized saucepan over medium-high heat, combine the heavy cream, sugar, liqueur, and vanilla. When the mixture is warm add the cocoa powder and chocolate and whisk until blended.

Place the egg yolks in a large stainless steel bowl. Slowly add the warm chocolate mixture to the eggs, a little at a time, while whisking. Strain and pour into individual porcelain ramekins.

Place the ramekins in a large baking pan. Pour enough hot water into the pan to come half way up the sides of the ramekins. Bake until firm in the center, about 30 minutes.
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.


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