Chocolate Crème Brûlée
This is a simple dessert but seems a touch more special than the vanilla version. Serve biscotti on the side for more crunch.
Servings: 2
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 510 |
| pro | 6 g |
| total fat | 39 g |
| sat. fat | 22 g |
| carb | 36 g |
| fibre | 1 g |
| chol | 306 mg |
| sodium | 49 mg |
| % RDI: | - |
| calcium | 11% |
| iron | 11% |
| vit A | 35% |
| folate | 14% |
-
2 egg yolks
2 tbsp (25 mL) granulated sugar
1 oz (30 g) bittersweet chocolate, chopped and melted
2/3 cup (150 mL) whipping cream
2 tbsp (25 mL) milk
Topping:
2 tbsp (25 mL) packed brown sugar or granulated sugar
Preparation:
In bowl, whisk egg yolks with sugar until thickened; whisk in chocolate, then cream and milk. Pour into two 6-oz (175 mL) ramekins or custard cups. Place in shallow pan; pour in enough boiling water to come halfway up side of ramekin.
Bake in centre of 325°F (160°C) oven until edge is set, centre jiggles slightly and knife inserted in centre comes out creamy, about 35 minutes. Remove from water; let cool on rack. Cover and refrigerate until chilled and set, about 2 hours. (Make-ahead: Refrigerate for up to 2 days.)
Topping: Place cups on small baking sheet; sprinkle evenly with sugar. Using blowtorch or placing 6 inches (15 cm) under broiler, heat until sugar bubbles and darkens, about 2 minutes. Chill, uncovered, for 30 minutes.
Source
Canadian Living Magazine: February 2006
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For more ideas on cooking with Real Cream, click here |
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