CHOCOLATE CREME BRULEE
Steps:
- Preheat the oven to 275 degrees. Place six (8-ounce) ramekins in a roasting pan large enough to hold them completely flat.
- In a large heatproof bowl, whisk together the egg, egg yolks, and sugar until just combined. Meanwhile, scald the cream in a medium saucepan. Off the heat, add the chocolate and espresso and whisk until the chocolate is melted. Slowly whisk the cream mixture into the egg mixture, then whisk in the coffee liqueur and vanilla. Transfer to a large measuring cup and pour into the prepared ramekins until full.
- Place the pan in the oven and carefully pour enough of the hottest tap water into the pan to come halfway up the sides of the ramekins. Bake for 40 to 50 minutes, until the custards are set on the edges but still a little jiggly in the middle when gently shaken. Remove the custards from the water bath, cool to room temperature, wrap in plastic, and refrigerate until firm.
- To serve, spread 1 tablespoon of sugar evenly on each custard. With a kitchen blowtorch held one inch from the surface of the creme, heat the sugar until it caramelizes evenly. Allow to cool for 5 minutes and serve.
CHOCOLATE CREME BRULEE
This chocolate-centric creme brulee retains the creaminess and caramelized-sugar topping of the classic version. Though caramel and chocolate are considered sweets, the real secret to their allure is an undercurrent of bitterness, a natural component of cacao and burned sugar.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 4 (or enough for 15 sandwiches)
Number Of Ingredients 5
Steps:
- Preheat oven to 250 degrees. Makethe creme brulee: Heat creamand 1/4 cup sugar in a smallsaucepan over medium heat,stirring, until sugar dissolvesand the cream just begins tosimmer. Add chocolate, andwhisk until melted and smooth.
- Whisk remaining 3 tablespoonssugar with the egg yolksin a medium bowl. Slowly pourcream mixture into yolk mixture,whisking constantly. Straincustard through a fine sieve.
- Pour custard into four 4-ounceramekins. Transfer ramekins toa roasting pan, and fill pan withenough boiling water to reachhalfway up the sides of ramekins.Bake until custards are justset, 1 hour to 1 hour 10 minutes.Carefully remove from water,and let custards cool.
- Assemble the cremes brulees: Refrigerate for 1 hour. Top each with 1 tablespoon sugar. Hold asmall handheld kitchen torch at a 90-degree angle 3 to 4 inches from surface of custard. Moveflame back and forth until surface is caramelized. Alternatively, broil custards on top rack untilcaramelized, 1 to 2 minutes.
EASY CHOCOLATE CREME BRULEE
What can be better than silky smooth creme brulee with rich chocolate? You don't even need to water-bath this version! Use heart-shaped ramekins for a Valentines Day treat. This so easy and delicious, you'll look like a professional chef! For an elegant presentation, top with a few raspberries and a mint sprig.
Provided by LSNEED62
Categories World Cuisine Recipes European French
Time 7h20m
Yield 6
Number Of Ingredients 6
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Set 6 (6 ounce) ramekins on a baking sheet.
- Pour cream, sugar, and vanilla into a saucepan, and place over medium heat. Stir to dissolve the sugar, and heat until it begins to simmer, then remove from heat. Place egg yolks in a large bowl, and slowly whisk in the hot cream mixture, about 2 tablespoons at a time, until you have added approximately a cup of cream to the yolks. At this point, pour in the remaining cream, and whisk until smooth. Stir in the chocolate chips, and set aside for 5 minutes.
- Stir the mixture until the chocolate is smooth and evenly distributed. Pour into ramekins, and bake in preheated oven until the center is just set, 15 to 20 minutes. Remove from oven, and allow to cool for 45 minutes, then place into the refrigerator, and chill until cold, about 6 hours.
- Place oven rack in topmost position. Turn oven to Broil.
- Sprinkle the tops of each creme brulee with sugar until evenly coated, gently pour off excess sugar. Place ramekins onto a baking sheet, and place under the broiler until the sugar bubbles and turns a light caramel brown. Serve immediately.
Nutrition Facts : Calories 778.2 calories, Carbohydrate 35.2 g, Cholesterol 524.6 mg, Fat 69.5 g, Fiber 0.8 g, Protein 7.8 g, SaturatedFat 41.4 g, Sodium 73.9 mg, Sugar 28.9 g
CHOCOLATE CREME BRULEE
A great take on classic creme brulee, with just the right amount of chocolate.
Provided by jeanius80
Categories Desserts Custards and Pudding Recipes Creme Brulee Recipes
Time 5h31m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 300 degrees F (150 degrees C).
- Combine heavy cream, vanilla bean, and salt in a saucepan over medium heat. Heat until surface of cream begins to shimmer, about 5 minutes. Remove from heat and take out vanilla bean.
- Whisk egg yolks, 3/4 cup plus 2 tablespoons white sugar, and cocoa together in a large bowl until well-blended. Pour hot cream over egg mixture a little at a time, stirring constantly, until all cream is incorporated and custard is smooth. Strain custard into a large glass measuring cup.
- Arrange eight 6-ounce ramekins in a roasting pan. Pour custard into ramekins. Pour enough warm water into the pan to come halfway up the sides of the ramekins. Cover pan loosely with aluminum foil.
- Bake in the preheated oven until custard is firm around the edges, but still wobbly in the center, about 1 hour. Remove from oven and let cool to room temperature, about 1 hour.
- Cover ramekins with plastic wrap and refrigerate until chilled, about 3 hours.
- Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
- Remove ramekins from refrigerator and blot any liquid on the surface with a paper towel. Arrange ramekins on a baking sheet. Top each custard with 1 tablespoon of brown sugar, spreading evenly to the edges.
- Broil in the preheated oven until sugar is melted and crisp, 30 seconds to 2 minutes. Cool briefly, about 5 minutes, before serving.
Nutrition Facts : Calories 619.3 calories, Carbohydrate 43.9 g, Cholesterol 367.9 mg, Fat 49.2 g, Fiber 1.8 g, Protein 6.1 g, SaturatedFat 29.4 g, Sodium 130.8 mg, Sugar 37.2 g
CHOCOLATE PEPPERMINT CREME BRULEE
Make and share this Chocolate Peppermint Creme Brulee recipe from Food.com.
Provided by Da Huz
Categories Dessert
Time 1h
Yield 4 , 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat cream in a pot to just below boiling. Remove from heat and add vanilla and peppermint oil. Add chocolate and stir until melted.
- While the cream is heating, cream egg yolks and sugar with a fork in a mixing bowl.
- Slowly pour the cream into the eggs, stirring constantly.
- Divide evenly between 4 ramekins and place in a lasagna pan. Add water to the pan until it reaches about 3/4 of the way up the outside of the ramekins.
- Bake for about half an hour at 325 degrees, or until custard is set but still jiggly in the center.
- Remove from water bath and allow to cool completely. Then cover with plastic wrap and chill in the fridge at least 4 hours, or up to 3 days.
- Immediately before serving, top with about half a tablespoon of sugar. Use a blowtorch or broiler to caramelize the sugar.
Nutrition Facts : Calories 642.8, Fat 61.2, SaturatedFat 36.5, Cholesterol 412, Sodium 61.6, Carbohydrate 23.2, Fiber 3.5, Sugar 13.2, Protein 8.8
PEPPERMINT CREME BRULEE
Make and share this Peppermint Creme Brulee recipe from Food.com.
Provided by JenPo
Categories Dessert
Time 1h15m
Yield 5 serving(s)
Number Of Ingredients 6
Steps:
- Combine whipping cream, egg yolks, sugar, vanilla, and schnapps, and stir with a whisk until smooth.
- (the sugar will dissolve).
- Divide the mixture evenly in 5 (5x1-inch) round single serving baking dishes.
- Set the dishes on a large roasting pan or jellyroll pan (15x 10x 1-inch).
- Add one inch of hot water to pan.
- Bake at for 45-50 minutes at 275 degrees, until almost set.
- Cool in the pan of water on a wire rack, then remove from pan.
- Cover and chill for at least 8 hours.
- Sprinkle crushed candies over each custard and place them in a pan.
- Broil 5 1/2 inches from heat (with electric oven door partially open) until candy melts.
- Cool for 5 minutes or until top hardens, then garnish if desired.
Nutrition Facts : Calories 487, Fat 40.1, SaturatedFat 23.7, Cholesterol 357, Sodium 47.1, Carbohydrate 28.3, Sugar 23.4, Protein 4.9
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- Preheat an oven to 325ºF. Have a full pot of boiling water ready. Place six 4-ounce ramekins in a baking dish. Set aside.
- Warm heavy cream in a small saucepan over medium heat just until small bubbles form around the edge of the pan, and you can see steam rising from the surface of the cream. Remove from the heat, add the chocolate, and stir until melted and combined. Let cool slightly. In a bowl with a pour spout, whisk together the egg yolks and 2 tablespoons of sugar until the mixture is thick and pale yellow (about 5 minutes, you can use a hand mixer here as well). Slowly stir in the warm chocolate-cream mixture, then stir in the vanilla, peppermint and coffee liqueur. Start with 1/4 teaspoon of peppermint extract, then add more to taste.
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