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.
- Yield: Makes 4 (or enough for 15 sandwiches)
Source: Martha Stewart Living, February 2011
FOR THE CREME BRULEE
- 2 cups heavy cream
- 1/4 cup plus 3 tablespoons sugar
- 3 ounces bittersweet chocolate, chopped (1/2 cup)
- 5 large egg yolks
- 4 tablespoons sugar
Preheat oven to 250 degrees. Make
the creme brulee: Heat cream
and 1/4 cup sugar in a small
saucepan over medium heat,
stirring, until sugar dissolves
and the cream just begins to
simmer. Add chocolate, and
whisk until melted and smooth.
Whisk remaining 3 tablespoons
sugar with the egg yolks
in a medium bowl. Slowly pour
cream mixture into yolk mixture,
whisking constantly. Strain
custard through a fine sieve.
Pour custard into four 4-ounce
ramekins. Transfer ramekins to
a roasting pan, and fill pan with
enough boiling water to reach
halfway up the sides of ramekins.
Bake until custards are just
set, 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 a
small handheld kitchen torch at a 90-degree angle 3 to 4 inches from surface of custard. Move
flame back and forth until surface is caramelized. Alternatively, broil custards on top rack until
caramelized, 1 to 2 minutes.