Chocolate Sprinkled Creme Brulee

Name: Chocolate Sprinkled Creme Brulee
Prep time: 3 h 40 min
Cook time: 3 h 40 min
Total time: 3 h 40 min
Yield: 6
Cuisine: Mediterranean, French, European
Ingredients: 118 milliliters coarse, raw, or demerara sugar; 8 egg yolks; 118 milliliters granulated sugar; 79 milliliters half-and-half; 552 milliliters heavy cream; 4 teaspoons shaved bitter or semisweet chocolate; 1 vanilla bean, split lengthwise

The recipe Chocolate Sprinkled Creme Brulee could satisfy your Mediterranean craving in about 3 hours and 40 minutes. This recipe serves 6. This recipe covers 8% of your daily requirements of vitamins and minerals. One serving contains 565 calories, 6g of protein, and 43g of fat. It is a good option if you're following a gluten free diet. It works well as a dessert. If you have heavy cream, egg yolks, half-and-half, and a few other ingredients on hand, you can make it.

Instructions

Preheat the oven to 300 degrees.

Equipment you will use

Oven

In a medium saucepan, heat the cream, half-and-half and vanilla bean over medium heat just until it comes to a boil. Immediately turn off the heat. Set aside to infuse for 10 minutes. In a large bowl, whisk the egg yolks with the sugar just until combined.

Ingredients you will need

Vanilla Bean

Egg Yolk

Cream

Sugar

Equipment you will use

Sauce Pan

Whisk

Bowl

Whisking constantly, gradually pour in the hot cream mixture. Strain the mixture into a pitcher to smooth it and to remove the vanilla bean.

Ingredients you will need

Vanilla Bean

Cream

Equipment you will use

Whisk

Pour the mixture into 4 to 6 ovenproof ramekins and arrange in a hot water bath.

Ingredients you will need

Water

Equipment you will use

Ramekin

Sprinkle the custards with the chocolate shavings.

Ingredients you will need

Chocolate Shavings

Bake in the center of the oven until almost set but still jiggly in the center, 30 to 40 minutes. (The custard will finish cooking as it cools.)

Ingredients you will need

Custard

Equipment you will use

Oven

Remove from the water bath and let cool 15 minutes. Tightly cover each ramekin with plastic wrap, making sure the plastic does not touch the surface of the custard. Refrigerate at least 2 hours or until ready to serve. When ready to serve, preheat a broiler to very hot (or fire up your kitchen torch). Uncover the ramekins. To make the sugar coating, pour as much sugar as you can fit onto the top of 1 of the custards.

Ingredients you will need

Custard

Sugar

Water

Wrap