Chocolate Creme Brulee

By kspurlock

Ingredients

• 1 Quart heavy cream
• 8 ounces semisweet chocolate, chopped
• 1/2 cup sugar
• 6 large egg yolks
• 4 Tbs. raw sugar
• 1/2 cup red raspberries

Details

Preparation time 10mins
Cooking time 55mins

Preparation

Step 1

Preheat oven to 325.

Put cream in a pot and bring to a boil. Turn off heat and add chocolate. Stir until chocolate is fully melted.

In a medium bowl, whisk together 1/2 cup sugar and egg yolks until well blended and it just starts to lighten in color. Add the cream a little at a time, stirring continually.

Pour the liquid into 6 (7 to 8 ounce) ramekins. Place the ramekins into a large cake pan or roasting pan. Pour enough hot water into the pan to come halfway up the sides of the ramekins.

Bake just until the creme brulee is set, but still trembling in the center, approximately 40 to 45 minutes. Remove the ramekins from the roasting pan and refrigerate for at least 2 hours and up to 3 days.

Remove the creme brulee from the refrigerator for at least 30 minutes prior to browning the sugar on top. Divide the raw sugar equally among the 6 dishes and spread evenly on top. Using a torch, melt the sugar to form a crispy top.

Allow the creme brulee to sit for at least 5 minutes before serving. Garnish with raspberries.