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Ingredients
- 2 c heavy cream
- 1/2 c milk
- 1 1/2 tsp vanilla extract
- 1/2 c + 3 T sugar
- 2 T unsweetened cocoa powder
- 1/4 tsp salt
- 5 large egg yolks
- 2 oz bittersweet chocolate melted
Details
Servings 6
Preparation
Step 1
Preheat oven 325'. Place 6 ramekins in 13x9x2 pan. Heat 6 cups of water to boiling. In small saucepan, heat together cream and milk until simmering. Remove from heat, stir in vanilla.
In bowl, whisk 1/2 c sugar, the cocoa powder and salt. Whisk in yolks and chocolate. Stir in cream mixture. Fill ramekins, dividing equally. Place pan in oven, pour the boiling water into the pan so that it comes halfway up the outside of the ramekins. Bake 30 minutes until set (centers will be jiggly). Remove ramekins to rack to cool. Cover, refrigerate for 4 hours or overnight.
Sprinkle 1 1/2 tsp sugar evenly over each top. Carmelize with small creme brulee torch (can use over broiler flame). Hold flame 2 in above the top. Slowly move flame side to side to melt until deep golden brown. Refrigerate 10 minutes.
To use broiler - place 1 ramekin at a time in small baking pan, surround ramekins with ice cubes. Broil 2 in from heat rotating pan often.
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