Easy Chocolate Creme Brulee
I couldn't give this recipe a better review for the same reasons of the person before me.
I made revisions as I went along, however, and it came out amazing.
First thing, I cut the recipe back to 4 servings, which resulted in 5 4oz servings.
I used a pint of heavy whipping cream, mixed in the vanilla extract and added some fresh grated nutmeg. I warmed the cream until scalding and removed it from the heat, and carefully whipped in an 11 oz bag of 60% cacao Ghirardelli chocolate chips.
In another bowl I mixed 4 egg yolks with 1/3 cup powdered sugar and then mixed that into the chocolate cream. Then into the ramekins, which I did stand in a bain-marie. (Which for me was a casserole dish with some water, with the ramekins sitting about 1/2 submerged) it is easy and cooks the creme brulee's to perfection.
30 minutes later at 350, they were perfect. I love breaking through the hardened sugar with my spoon.
delish with these modifications!
3 users found this review helpful
May 29, 2011