chocloate creme brulee – Rants Raves and Recipes

Chocolate Crème Brûlée

This is a fairly simple to make dessert that takes a little time but is certainly worth it in the end. As with most recipes, it is not written in stone. If you don’t care for the melted sugar on top simply omit it, there is no crème brûlée society waiting to scold you if you don’t.

Ingredients for Chocolate Crème Brûlée

1/2 cup sugar
4 egg yolks
2 cups heavy cream
1½ cupssemi sweet chocolate morsels
1 Tbs Myers’s Dark Rum (optional)
Demerara sugar for topping

Directions for Crème Brûlée

In a bowl place the egg yolks and sugar and whisk until fully combined and a pale yellow.

In a double boiler take the chocolate and about 2 Tbs of the cream and gently melt. Whisk to smooth and set aside keeping chocolate warm.

In a saucepan heat the cream and rum to 140° – 160º or until it begins to gently bubble, remove from heat and let cool slightly. Using a ladle slowly add about 2 ounces of the cream to the egg yolks in a gentle stream whisking constantly to temper eggs. Once you have combined add another ladle and continue to whisk gently. The eggs should be tempered by the second addition so you can pour the rest of the cream in and gently stir to combine. Using a fine mesh strainer, strain the mixture into another bowl.

Now ladle in the chocolate and whisk gently to fully combine the mixture.

At this point you need to remove all the air bubbles from the custard by either straining the surface with a spoon or using your blow torch lightly burn the bubbles off the surface .

Ladle the custard into ramekins and place in a pan large enough to accommodate all the ramekins with a water bath coming up about half way on the ramekins. Bake at 325° for about 35 minutes, until the custards are set and only slightly wiggly in the centers. Remove from pan let cool for a few moments and then place into the refrigerator for a few hours to finish setting.

Remove from the refrigerator about ½ an hour before you are going to serve. Sprinkle about 2 Tbs of Demerara sugar over the top and shake to evenly spread over the top of the custard. Using a torch melt the sugar, wait a few seconds and melt a second time to burn a few spots of the sugar to give it the slightly bitter flavor of burnt sugar.

Here are a few items to help make this recipe:
ExcelSteel 579 3-Piece Stainless Steel Boiler, 2.5-Quart
Oggi 5 Piece Creme Brulee Set

The Official Taste Tester and true Scottish American Puppy Princess

Another SAPP unfriendly recipe, oh! I feel so left out.

Yum

Chocolate Crème Brûlée

Ingredients

1/2 cup sugar
4 egg yolks
2 cups heavy cream
1½ cupssemi sweet chocolate morsels
1 Tbs Myers's Dark Rum (optional)
Demerara sugar for topping

Instructions

In a bowl place the egg yolks and sugar and whisk until fully combined and a pale yellow.
In a double boiler take the chocolate and about 2 Tbs of the cream and gently melt. Whisk to smooth and set aside keeping chocolate warm.
In a saucepan heat the cream and rum to 140° - 160º or until it begins to gently bubble, remove from heat and let cool slightly. Using a ladle slowly add about 2 ounces of the cream to the egg yolks in a gentle stream whisking constantly to temper eggs. Once you have combined add another ladle and continue to whisk gently. The eggs should be tempered by the second addition so you can pour the rest of the cream in and gently stir to combine. Using a fine mesh strainer, strain the mixture into another bowl.
Now ladle in the chocolate and whisk gently to fully combine the mixture.
At this point you need to remove all the air bubbles from the custard by either straining the surface with a spoon or using your blow torch burn the bubbles off the surface lightly.
Ladle the custard into ramekins and place in a pan large enough to accommodate all the ramekins with a water bath coming up about half way on the ramekins. Bake at 325° for about 35 minutes, until the custards are set and only slightly wiggly in the centers. Remove from pan let cool for a few moments and then place into the refrigerator for a few hours to finish setting.
Remove from the refrigerator about ½ an hour before you are going to serve. Sprinkle about 2 Tbs of Demerara sugar over the top and shake to evenly spread over the top of the custard. Using a torch melt the sugar, wait a few seconds and melt a second time to burn a few spots of the sugar to give it the slightly bitter flavor of burnt sugar.

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