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Cali's Sinful Creme Brulee

Reviewed: Mar. 31, 2012
I love this recipe! I've made it several times, and heard nothing but rave reviews when I serve it. It's best served right after the 4-6 hours of chilling, otherwise the chocolate becomes too hard. But you can also add a little milk to the chocolate to help keep it softer. Instead of white sugar, I use raw sugar, ground powdery fine using a food processor or blender, and only use enough sugar to nicely coat the entire top. Then use a kitchen torch in quick, circular or back-and-forth motions, moving to a different area as the sugar starts to melt to keep from burning it. Depending on the group I'm serving, the process of caramelizing can also be part of the entertainment for the evening! I've tried some other recipes, but this one is my favorite.
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