Mexican Chocolate Creme Brulee

By Realtychick

Ingredients

• 2 cups heavy whipping cream
• 2 tablespoons sugar
• 3 1/2 oz. Mexican chocolate, finely chopped
• 5 large egg yolks
• 1/2 teaspoon vanilla extract
• 2 tablespoons sugar

Preparation

Step 1

Preheat oven to 300F

Heat cream and 2 tbsp sugar, but do not boil. Remove from heat.
Add chocolate and whisk until it is completely dissolved.
In a separate bowl, whisk together the egg yolks, vanilla and 2 tbsp sugar, then slowly add in the cream mixture while whisking constantly.
Place the ramekins in a pan (13 x 9 should work), and divide the custard into the ramekins. Pour boiling water into the pan until it reaches halfway up the ramekins. Bake for 45 minutes.
Remove ramekins from water bath and let the custards cool. Chill 4 – 6 hours, or overnight before carmelizing tops.