is not for those scared of fat and cholesterol!!!
With the amount of heavy cream and egg yolk in
this creme brulee recipe, though, you'll go out
with a blissful smile on your face.
recipe is from 365 Chocolate Desserts:
3 cups Heavy Cream
8 Egg Yolks
1 cup Granulated Sugar
1/2 cup Unsweetened Cocoa Powder -- firmly packed
1/2 Tsp Almond Extract
3 Oz. Bittersweet Chocolate -- melted
1/2 cup Almonds -- sliced
1/4 cup (4 Tsp) Brown Sugar
In a medium saucepan over medium
heat, heat cream until bubbles start to form around
edges of pan. In a large saucepan, whisk together
egg yolks, granulated sugar, and cocoa. Slowly
add hot cream to yolk mixture, whisking constantly.
Place over medium heat and cook, stirring constantly,
5 to 7 mins, or until mixture thickens.
Temperature should be approximately 1750 to 1800F
on a candy thermometer. Do not boil. Remove from
heat and add bittersweet chocolate; stir to blend
Divide mixture evenly among 8 ovenproof 1/2-cup
custard or souffle dishes. Sprinkle almonds over
top, dividing evenly. Cover and
refrigerate 6 hours or overnight. One hour before
serving, place all dishes in freezer.
Just before serving, preheat boiler. Sprinkle top
of each creme brulee with 2 tsp brown sugar. Place
dishes under broiler 5 to 6 inches from heat and
broil 1 1/2 to 2 mins, just to caramelize sugar.
Watch carefully since brown sugar burns easily.
Any leftover creme brulee can be kept in refrigerator
and eaten within a day.
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NOTES : Any bittersweet chocolate
creme brulee is heavenly. You must be certain to
freeze for at least 1 hour before broiling to caramelize
the brown sugar.