Black and White Crème Brulee 1 cup semisweet chocolate chips ½ cup whipping cream ¾ cup sugar 3 cups whipping cream 7 egg yolks, lightly beaten 2 tsp vanilla ½ cup firmly packed brown sugar Heat ½ cup whipping cream and chocolate chips in medium-size bowl in a microwave, stirring until smooth. Cool slightly. Pour mixture evenly into 8 (6 oz.) ramekins. Set aside. Combine ¾ cup sugar and 3 cups whipping cream in a heavy saucepan; cook over medium heat, stirring constantly, until sugar melts and mixture comes to a simmer (do not boil). Remove from heat. Combine egg yolks and vanilla in a small bowl. Gradually stir about ¼ of hot whipping cream mixture into yolk mixture; add to remaining hot whipping cream mixture, stirring constantly. Pour custard mixture carefully over the chocolate mixture in the ramekins. Place ramekins in a large roasting pan or two 9-inch pans; add hot water to pan to depth of 1 inch. Bake, uncovered, at 350° for 35 minutes. Remove ramekins from water; cool slightly on wire racks. Cover and chill until ready to serve. Place ramekins on a baking sheet. Sprinkle brown sugar evenly over custards. Broil 5 ½ inches from heat 3 minutes or until sugar melts. Cool on wire racks to allow sugar to harden. Yield: 8 servings. |
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