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Chocolate Cream Brulee
1
3
8
8
1
1
1
Tablespoon Butter
Cup Heavy cream
Ounce Semisweet chocolate chips
Egg yolks
Cup Raw sugar
Cup Sweetened whipped cream
Pint Fresh raspberries
Preheat the oven to 275 degrees. Grease 10 (4−ounce) ramekins. In a
saucepan, over medium heat, combine the cream and chocolate. Whisk until
smooth. In a small mixing bowl, whisk the eggs until smooth. Temper the egg
yolks into the hot cream mixture. Remove from the heat and cool. Ladle into
the individual ramekins. Place the ramekins in a baking dish. Fill the dish
with water coming up half of the ramekin. Place in the oven and cook until
the center is firm, about 45 minutes to 1 hour. Remove from the oven and
water. Cool completely. Refrigerate until chilled. Sprinkle the sugar over
the top, shaking off the excess. Using a hand−blow torch, caramelized the
sugar on top. Garnish with the whipped cream and raspberries. This recipe
yields 10 servings.
Chocolate Cream Brulee
119
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