| Recipe to Print-Chocolate Crème Brûlée |
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| Recipe Name: |
Chocolate Crème Brûlée |
| Source: |
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Submitted by: |
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Last Modified: |
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| $scale_by
| Course: |
Dessert |
Used in Baskets: |
No |
| Base: |
Chocolate |
Kosher: |
No |
| Ethnicity: |
French |
Kosher for Passover: |
No |
| Preparation Time: |
15.00
Minutes |
Number of Servings: |
6 |
| Inactive Prep Time: |
24.00
Hours |
Original Num Servings: |
6 |
| Cooking Time: |
30.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
350 |
Approx. Cost/Serving: |
$3.62
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
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Tested: |
No |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
8-ounce ramekins |
| Suggested Sides: |
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| Comments: |
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Ingredients:
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Directions:
In a heavy pan heat the cream with the vanilla pod until scalding hot but not boiling. Remove from heat, cover and leave to infuse for 15 minutes. Remove the pod and scrape seeds into the cream with the tip of a knife. Break up the chocolate and stir into the cream until melted and smooth.
Put the egg yolks and powdered sugar into a bowl. Beat with a wooden spoon until well blended and then stir in chocolate cream. Pour into ramekin dishes. Stand in a bain-marie (water-bath).
Bake in a preheated oven at 350 degrees for 30 minutes until firm. Remove and cool. Chill overnight or for up to 48 hours. Sprinkle superfine sugar over the top and put under a hot grill to caramelize. Serve within 1 hour. |
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