Putting together some Chocolate and Vanilla Creme Brulee this morning for a dinner party this evening. Looking forward to torching the tops of them with sugar and of course to taste them.... Got this recipe from Taste of Home and I've attached it.
Ingredients
- 4 cups heavy whipping cream
- 9 egg yolks
- 1 cup sugar, divided
- 1 teaspoon vanilla extract
- 1/2 cup semisweet chocolate chips
Directions
- In a large saucepan, heat cream until bubbles form around sides of pan. In a small bowl, whisk egg yolks and 3/4 cup sugar. Remove cream from the heat; stir a small amount of hot cream into egg yolk mixture. Return all to the pan, stirring constantly. Stir in vanilla. Set aside.
- In a microwave, melt chocolate chips; stir until smooth. Slowly whisk in 2 cups of cream mixture until smooth. Transfer to eight ungreased 6-oz. ramekins or custard cups.
- Slowly pour remaining cream mixture over the back of a small spoon into the ramekins, forming layers. Place ramekins in a baking pan; add 1 in. of boiling water to pan.
- Bake, uncovered, at 325° for 35-40 minutes or until centers are just set (mixture will jiggle). Remove ramekins from water bath; cool for 10 minutes. Cover and refrigerate for at least 4 hours.
- If using a creme brulee torch, sprinkle custards with remaining sugar; heat until caramelized. Serve immediately.
- If broiling the custards, place ramekins on a baking sheet; let stand at room temperature for 15 minutes. Sprinkle with sugar mixture. Broil 8 in. from the heat for 4-7 minutes or until caramelized. Refrigerate for 1-2 hours or until chilled. Yield: 8 servings.
Originally published as Chocolate and Vanilla Creme Brulee in Taste of Home Cooking School Collection Spring 2009, p73
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This recipe pairs well with Gallo Family Vineyards® Moscato.
To find this wine in your area, click here.
To find this wine in your area, click here.
