Dark Chocolate Creme Brulee Recipe Recipes Recipe For Hand

CHOCOLATE CREME BRULEE

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.

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.

DARK CHOCOLATE CREME BRULEE

Steps:

• Preheat oven to 300°F Bring cream and milk to boil in heavy large saucepan. (This would be when to add the cayenne and cinnamon if you're making the Aztec Creme Brulee) Reduce heat to low. Add chocolate and whisk until melted and smooth. Remove from heat. Whisk yolks and 1/3 cup sugar in large bowl to blend. Gradually whisk in hot chocolate mixture. Strain.
• Divide custard among 10 6 oz custard cups. Place cups in large baking pan. Add enough hot water to pan to come halfway up sides of cups. Bake until custards are set, about 50 minutes. Remove from water; chill 2 hours. Cover and refrigerate overnight.
• Preheat broiler. Sprinkle each custard with 1 tablespoon sugar. Broil until sugar turns golden, watching closely to avoid burning, about 3 minutes.

CHOCOLATE CREME BRULEE

Steps:

• Preheat the oven to 350 degrees F.
• 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 icing sugar into a bowl. Beat with a wooden spoon until well blended and then stir in chocolate cream. Pour into 4 (8-ounce) creme brulee dishes. Stand in a bain-marie. Bake in the oven 30 minutes until firm. Remove and cool. Chill overnight or for up to 48 hours. Sprinkle caster sugar over the top and put under a hot grill to caramelize. Serve within 1 hour.

DARK CHOCOLATE CRèME BRûLéE

Steps:

• Preheat oven to 300°F. Bring cream and half and half to boil in heavy large saucepan. Reduce heat to low. Add chocolate and whisk until melted and smooth. Remove from heat. Whisk yolks and 1/3 cup sugar in large bowl to blend. Gradually whisk in hot chocolate mixture. Strain.
• Divide custard among eight 3/4-cup custard cups. Place cups in large baking pan. Add enough hot water to pan to come halfway up sides of cups. Bake until custards are set, about 50 minutes. Remove from water; chill 2 hours. Cover and refrigerate overnight.
• Preheat broiler. Sprinkle each custard with 1 tablespoon sugar. Broil until sugar turns golden, watching closely to avoid burning, about 3 minutes. Refrigerate until custards are set, 1 to 2 hours.

DARK CHOCOLATE CREME BRULEE

Steps:

• Preheat oven to 300 degrees F.
• Bring cream and half and half to boil in heavy sauce pan.
• Reduce heat to low.
• Add chocolate and whisk until melted and smooth.
• Remove from heat.
• Whisk yolks and 1/3 cup sugar in large bowl to blend.
• Gradually whisk in hot chocolate mixture.
• Strain.
• Divide custard among eight 3/4-cup custard cups.
• Place cups in large baking pan.
• Add enough hot water to pan to come halfway up sides of cups.
• Bake until custards are set, about 50 minutes.
• Remove from water; chill 2 hours.
• cover and refrigerate overnight.
• Preheat broiler.
• Sprinkle each custard with 1 tbs sugar.
• Broil until sugar turns golden, watching carefully to avoid burning, about 3 minutes.
• Refrigerate until custards are set, 1-2 hours.

CHOCOLATE CREME BRULEE

Steps:

• Preheat the oven to 150C/ gas mark 2.
• Bring the cream up to the boil over a low heat. Turn off and allow to cool slightly.
• Add the chocolate to the cream and stir with a balloon whisk until fully incorporated.
• In a separate bowl, mix together the egg yolks and half of the sugar. Whisk in the cream and chocolate mixture. Pour into four ramekins.
• Place the ramekins in a roasting tin and half fill with hot water. Place a piece of foil loosely over the tin.
• Cook in the oven for approximately 25-30 minutes until firm around the edges but still slightly wobbly in the middle.
• Refrigerate for at least 4 hours.
• Sprinkle 1-2 teaspoons of the remaining sugar over each ramekin so that it thinly covers the surface of the brulees.
• Use a blowtorch or hot grill to caramelise the sugar. Serve.