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Chocolate Crème Brûlée

By David Rocco

Tested till perfect

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Chocolate Crème Brûlée

This recipe makes 2 servings

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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

This is a simple dessert but seems a touch more special than the vanilla version. Serve biscotti on the side for more crunch.

Ingredients

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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