This is one of the easiest, most satisfyingly chocolate-y desserts we have made!
We were a little bit hesitant about the addition of chocolate to the creme brulee, but then decided to go for it. It turned out marvelous. So creamy, chocolaty and good! They also fridge well, and today we just had the last one topped with whipped cream - SOOOO good! because, you know... your creamy creme brulee just needs more whipped cream! :) But it's worth it, try it!
We were a little bit hesitant about the addition of chocolate to the creme brulee, but then decided to go for it. It turned out marvelous. So creamy, chocolaty and good! They also fridge well, and today we just had the last one topped with whipped cream - SOOOO good! because, you know... your creamy creme brulee just needs more whipped cream! :) But it's worth it, try it!
 |
| Perfectly Caramelized top! |
 |
| caramelizing! |
 |
| These are all just out of the oven! Now to cool! |
Ingredients:
4 large egg yolks
2 1/3 cups heavy cream
1/4 cup plus 3 tablespoons sugar
2 teaspoons vanilla extract
1/2 heaping cup of chocolate chips
2 1/3 cups heavy cream
1/4 cup plus 3 tablespoons sugar
2 teaspoons vanilla extract
1/2 heaping cup of chocolate chips
Directions:
1. Preheat oven to 275 F
2. Combine heavy cream and 1/4 cup sugar in a small saucepan and heat over medium heat, stirring, until the mixture becomes to simmer. Add in chocolate chips and stir until melted and mixture is smooth.
3. Whisk the egg yolks with the 3 tablespoons of sugar in a medium bowl.
4. Pour hot cream mixture into the yolk mixture while constantly whisking.
5. Strain through a fine sieve.
6. Pour the creme brulee into ramekins. We were able to make 4 large and 3 small ones.
7. Transfer ramekins to a baking dish and fill with water about halfway up.
8. Bake for about 40-50 minutes until the custard sets. The time may vary based on the type of ramekins you use and how much you fill them.
8. Chill in fridge for at least an hour before serving.
9. Sprinkle sugar on top and use a torch to create the caramelized sugar top.
2. Combine heavy cream and 1/4 cup sugar in a small saucepan and heat over medium heat, stirring, until the mixture becomes to simmer. Add in chocolate chips and stir until melted and mixture is smooth.
3. Whisk the egg yolks with the 3 tablespoons of sugar in a medium bowl.
4. Pour hot cream mixture into the yolk mixture while constantly whisking.
5. Strain through a fine sieve.
6. Pour the creme brulee into ramekins. We were able to make 4 large and 3 small ones.
7. Transfer ramekins to a baking dish and fill with water about halfway up.
8. Bake for about 40-50 minutes until the custard sets. The time may vary based on the type of ramekins you use and how much you fill them.
8. Chill in fridge for at least an hour before serving.
9. Sprinkle sugar on top and use a torch to create the caramelized sugar top.
What we liked:
Soo good, choclatey and easy!
What we didn't like:
Nothing, it was great!
What Kaspian thought about it:
He loved the chocolate.
No comments:
Post a Comment