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Chocolate Crème Brûlée Recipe

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Chocolate Crème Brûlée
Gluten-Free Baking and More, Feb 04.
Name: Chocolate Crème Brûlée
Description: Crème brûlée can always be found on restaurant menus. For that reason, many people are afraid to make it at home. Here is a little secret, making crème brûlée is a lot like making pudding. The best part of making crème brûlée at home? You get to eat the leftovers the next night!
2 cups heavy cream
2 cups half and half
8 ounces dark chocolate, finely chopped
8 egg yolks
1/3 cup sugar
Extra granulated sugar for topping
Directions: 1. Preheat oven to 325ºF.

2. In a large saucepan, over medium heat, bring cream and half and half to a boil.

3. Reduce heat to low. Add chocolate and whisk until melted.

4. In a large bowl, whisk together sugar and egg yolks. Gradually whisk chocolate mixture into egg yolks.

5. Pour custard mixture into an 8-inch cake pan. Place cake pan into 9x13 inch roasting pan. Fill the roasting pan with one-inch of water. (Take care not to pour the water on the custard! J)

6. Place roasting pan in the oven and bake the crème brûlée for 1 hour or until the custard is set and does not “jiggle” when shaken.

7. Remove pan from the water and refrigerate overnight.

8. Preheat broiler.

9. Generously sprinkle sugar, in a thin, even layer, over the top of the custard. Be sure to cover the top of the custard completely—this will ensure even browning of the sugar.

10. Place custard under the broiler until sugar is golden brown—about 3 minutes. (This can vary greatly depending on your oven. Just keep your eye on the custard. While the custard is under the broiler, don’t close the oven door.)

11. Serve immediately. Store leftovers in the refrigerator.

Serves 8. (Or four or two with wonderful leftovers!)
Created By: Elizabeth Barbone
Don't Lose Your Temper!

In step four of this recipe, you will need to gradually whisk hot cream into egg yolks and sugar. This is technique is called "tempering." (If you have heard of chocolate tempering, this is an entirely different technique.) When you add a hot liquid to cold eggs, you need to take care not to cook the eggs. Believe it or not, hot cream can create scrambled eggs--not what we are going for in this recipe. But don't panic! Tempering is not that difficult. Just s-l-o-w-l-y pour the hot cream into the cold eggs while whisking constantly. Adding the hot cream in a slow and steady stream will ensure the eggs are not shocked by the temperature change. Therefore, the eggs will not cook; they will mix nicely with the cream.

Burn, Baby, Burn! Have you seen those mini-blowtorches for sale at kitchenware shops? Well, if you wondered what they are used for here is the answer: Crème brûlée. Caramelizing the sugar topping is extremely easy when you use a blowtorch. If you find you love to make crème brûlée, a torch is worth the investment. Instead of browning via your broiler, you use the nifty blowtorch. A few passes of a blowtorch over an even layer of sugar and you have the perfect crème brûlée crust.

Did You Know?

Adding the hot cream in a slow and steady stream will ensure the eggs are not shocked by the temperature change.

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