On Line Cookbook

Chocolate Creme Brulee

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.