DARK CHOCOLATE CREME BRULEE
Originally from an Epicurious recipe from a resort in Arizona, we've lightened this recipe slightly, so it's not too thick in the mouth. It also morphs into two excellent different possibilities: S'more's Creme Brulee (top chilled ramekins with either graham cracker crumbs, or round grahams to fit, and brulee miniature marshmallows), Aztec Creme Brulee (add cinnamon and cayenne to the cream). The original is amazing on its own, even without the brulee'd topping. Cooking time does not include chilling time.
Provided by Lizzymommy
Categories Dessert
Time 1h20m
Yield 10 serving(s)
Number Of Ingredients 6
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.
DARK CHOCOLATE CRèME BRûLéE
Categories Chocolate Dairy Egg Dessert Bake Bon Appétit Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 8
Number Of Ingredients 5
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.
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
Dark and Decadent. A must for the true chocolate lover! Make a day ahead as this requires overnight chilling time - But well worth the wait! This recipe comes from the Enchantment Resort in Sedona, Arizona.
Provided by Bev I Am
Categories Dessert
Time P1DT50m
Yield 8 serving(s)
Number Of Ingredients 6
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.
DARK CHOCOLATE CREME BRULEE
These rich, creamy dark chocolate creme brulee cups are an elegant dessert after a special-occasion dinner.
Provided by Allrecipes Member
Time 8h10m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat oven to 300 degrees F.
- Place cream, half-and-half and vanilla extract in large saucepan. Bring to a boil; remove from heat. Add chocolate; whisk until melted and smooth.
- Whisk egg yolks and 1/3 cup sugar in large mixer bowl. Gradually whisk in chocolate mixture.
- Pour mixture through fine sieve into six 4-ounce ramekins or custard cups. Place ramekins in 13 x 9-inch baking dish; fill pan with hot water to 1-inch depth.
- Bake for 40 minutes or until custards jiggle slightly when pan is shaken. Cool custards in water until cool enough to handle. Remove custards from water; refrigerate for 2 hours. Cover with plastic wrap; continue to refrigerate for several hours or overnight.
- Preheat broiler. Sprinkle 1 teaspoon sugar over tops of each custard. Place custards on baking sheet. Broil for 3 minutes or until sugar is melted and caramelized (rotate pan as needed to prevent burning). Alternately, tops can be caramelized using kitchen torch. Refrigerate for 2 hours so that the topping can harden and the custard can cool and set.
Nutrition Facts : Calories 399.4 calories, Carbohydrate 26.8 g, Cholesterol 205.8 mg, Fat 28.9 g, Fiber 1.3 g, Protein 5.1 g, SaturatedFat 17.1 g, Sodium 37 mg, Sugar 21 g
CHOCOLATE ORANGE CRèME BRûLéE
Categories Chocolate Citrus Dairy Egg Dessert Bake Fall Gourmet Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 8
Number Of Ingredients 9
Steps:
- Preheat oven to 325°F.
- Put chocolate in a small metal bowl. In a heavy saucepan heat 1/2 cup cream over moderately high heat until it just comes to a boil and pour over chocolate. Let chocolate stand until softened and whisk mixture until smooth.
- In a bowl whisk together yolks, whole egg, and granulated sugar and whisk in chocolate mixture. In pan heat remaining 1 1/4 cups cream and milk until mixture just comes to a boil. Add milk mixture to egg mixture in a stream, whisking, and whisk in Grand Marnier and zest. Skim off any froth.
- Divide custard among eight 1/2-cup flameproof ramekins set in a roasting pan and add enough hot water to pan to reach halfway up sides of ramekins. Bake custards in middle of oven until they are just set but still tremble slightly, about 40 minutes. Remove ramekins from pan and cool custards. Chill custards, covered loosely with plastic wrap, at least 4 hours or overnight.
- Set broiler rack so that custards will be 2 to 3 inches from heat and preheat broiler.
- Sift brown sugar evenly over custards and broil custards until sugar is melted and caramelized, about 2 minutes. (Alternatively, raw sugar may be sprinkled over custards and caramelized with a blowtorch.) Chill custards 20 minutes.
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 CREME BRULEE
Not my recipe, but a UKTV offering published in the BBC Good Food Magazine, September 2007 (credit where credit is due). I couldn't find it here, and it is seriously wicked!!!
Provided by julieravey
Time 45m
Yield Serves 4
Number Of Ingredients 0
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.
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