On Line Cookbook
Chocolate Creme Brulee
Home . Contents . Index . Search . Glossary
Print Friendly Recipe
Recipe Information
Pen & Pencil, New York, New York

  • 8 egg yolks
  • 5 cups (1175 ml) heavy cream
  • 7 oz (196 grm) baking chocolate, finely chopped
  • 2 tbsp (30 ml) vanilla
  • Put cream, vanilla, and chocolate into a sauce pan. Boil for exactly 1 minute.
  • Put well-beaten egg yolks and cream mixture into a double boiler bowl over simmering water. Stir constantly with a whisk for 5 minutes or until custard coats a spoon.
  • Put into greased custard dish and refrigerate until hard. Cover with 1 tbsp (15 ml) sugar and heat under a broiler until the sugar has carmelized. Chill.
  • When ready to serve, heat the ceramic dish on stove top for exactly 1 minute.

Copyright ©1997-2019 by Synergetic Data Systems Inc. All rights reserved.
SDSI neither endorses nor warrants any products advertised herein. All recipe content provided to SDSI is assumed to be original unless identified as otherwise by the submitter.

SDSI provides all content herein AS IS, without warranty. SDSI is not responsible for errors or omissions, nor for consequences of improper preparation, user allergies, or any other consequence of food preparation or consumption.

This site uses cookies, but they do not contain or tranmit any personal information.

Send comments to our email. For more information, check our About the Cookbook page.