Dark Chocolate Creme Brulee

Name: Dark Chocolate Creme Brulee
Prep time: 8 h 10 min
Cook time: 8 h 10 min
Total time: 8 h 10 min
Yield: 6
Cuisine: Mediterranean, French, European
Ingredients: 113 grams bar NESTLE® TOLL HOUSE® Dark Chocolate Baking Bar, broken into small pieces; 4 larges egg yolks; 6 teaspoons granulated sugar, divided; 237 milliliters half-and-half; 1 teaspoons vanilla extract; 237 milliliters whipping cream

Dark Chocolate Creme Brulee might be just the dessert you are searching for. This gluten free and vegetarian recipe serves 6. One serving contains 339 calories, 6g of protein, and 32g of fat. Head to the store and pick up bar nestle® toll house® chocolate baking bar, whipping cream, granulated sugar, and a few other things to make it today. It is a very reasonably priced recipe for fans of Mediterranean food. From preparation to the plate, this recipe takes roughly 8 hours and 10 minutes.

Instructions

Preheat oven to 300 degrees F.

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Oven

Place cream, half-and-half and vanilla extract in large saucepan. Bring to a boil; remove from heat.

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Vanilla Extract

Cream

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Sauce Pan

Add chocolate; whisk until melted and smooth.

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Chocolate

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Whisk

Whisk egg yolks and 1/3 cup sugar in large mixer bowl. Gradually whisk in chocolate mixture.

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Chocolate

Egg Yolk

Sugar

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Blender

Whisk

Bowl

Pour mixture through fine sieve into six 4-ounce ramekins or custard cups.

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Custard

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Ramekin

Sieve

Place ramekins in 13 x 9-inch baking dish; fill pan with hot water to 1-inch depth.

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Water

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Baking Pan

Ramekin

Bake for 40 minutes or until custards jiggle slightly when pan is shaken. Cool custards in water until cool enough to handle.

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Water

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Oven

Frying Pan

Remove custards from water; refrigerate for 2 hours. Cover with plastic wrap; continue to refrigerate for several hours or overnight.

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Water

Wrap

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Plastic Wrap

Preheat broiler.

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Broiler

Sprinkle 1 teaspoon sugar over tops of each custard.

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Custard

Sugar

Place custards on baking sheet. Broil for 3 minutes or until sugar is melted and caramelized (rotate pan as needed to prevent burning). Alternately, tops can be caramelized using kitchen torch. Refrigerate for 2 hours so that the topping can harden and the custard can cool and set.

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Custard

Sugar

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Baking Sheet