Dark Chocolate-Cherry Creme Brulee

Name: Dark Chocolate-Cherry Creme Brulee
Prep time: 3 h 35 min
Cook time: 3 h 35 min
Total time: 3 h 35 min
Yield: 6
Cuisine: Mediterranean, French, European
Ingredients: 237 milliliters Ghirardelli® 60% Cacao Bittersweet Chocolate Baking Chips; 118 milliliters chopped dried tart cherries; 5 egg yolks, lightly beaten; 414 milliliters half-and-half; 1 Tbsp kirsch; 0 teaspoons salt; 2 Tbsps sugar

Dark Chocolate-Cherry Creme Brulee is a gluten free and vegetarian recipe with 6 servings. One serving contains 331 calories, 7g of protein, and 22g of fat. This recipe covers 8% of your daily requirements of vitamins and minerals. Not a lot of people really liked this dessert. This recipe is typical of Mediterranean cuisine. If you have cacao bittersweet chocolate baking chips, kirsch, sugar, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 3 hours and 35 minutes.

Instructions

Preheat oven to 325 degrees F. In a small heavy saucepan, cook and stir 1/2 cup of the half-and-half and Ghirardelli® 60% Cacao Bittersweet Chocolate Baking Chips over low heat just until chocolate is melted. Gradually whisk in the remaining 1 1/4 cups half-and-half. Bring to simmering.

Ingredients you will need

Bittersweet Chocolate

Baking Pieces

Chocolate

Equipment you will use

Sauce Pan

Whisk

Oven

Remove from heat.

Meanwhile, in a medium bowl, whisk together egg yolks, the 1/3 cup sugar, kirsch or vanilla, and salt just until combined. Slowly whisk hot chocolate mixture into egg mixture.

Ingredients you will need

Hot Chocolate

Egg Yolk

Vanilla

Kirsch

Sugar

Salt

Egg

Equipment you will use

Whisk

Bowl

Place six 5- to 6-ounce broiler-proof ramekins in a 3-quart rectangular baking dish. Divide cherries and the chocolate mixture evenly among ramekins.

Ingredients you will need

Chocolate

Cherries

Equipment you will use

Baking Pan

Ramekin

Broiler

Place baking dish on oven rack.

Equipment you will use

Baking Pan

Oven

Pour enough boiling water into baking dish to reach halfway up sides of ramekins.

Ingredients you will need

Water

Equipment you will use

Baking Pan

Ramekin

Bake for 35 to 40 minutes or until mixture is set (centers will shake slightly). Carefully remove ramekins from water; cool on a wire rack for 30 minutes. Cover and chill for at least 2 hours or up to 24 hours.

Ingredients you will need

Shake

Water

Equipment you will use

Wire Rack

Oven

Ramekin

Let custards stand at room temperature for 20 minutes.

Sprinkle tops of custards with the 2 tablespoons sugar. Using a culinary blow torch, heat until sugar is melted. (Or, if you don't have a torch, broil 3 to 4 inches from the heat for 4 to 5 minutes or just until sugar begins to melt; watch carefully so the sugar does not burn).

Ingredients you will need

Sugar

Equipment you will use

Blow Torch