Chocolate Crème brûlée
Wanna know a secret? A crazy one at that? I used to not be such a big fan of chocolate. I liked it ok but didn’t get what all the who-ha was all about but as I’ve gotten older, the craving has evolved into something fierce with a life all of its own. Case in point, I have absentmindedly been licking off homemade fudge by the spoonful all day today. I meant to reserve it for a bucket of pistachio-pistachio ice cream but it sat there on the counter, ever so not innocently and that was my mistake. Now I’m making jokes about being air-lifted out of my house on Facebook (but seriously, I kid. If you want something, I’m a firm believer that you should go after it. However, it should be good to point out that moderation is key, a word that I know nothing about obviously).
That being said, won’t you indulge in a bit of chocolate fun with me? It has less calories that way (I hear)
- 2 room temperature egg yolks
- 1 tb sugar
- ¾ c room temperature heavy cream
- 1 tb sugar
- ¼ c chopped bittersweet chocolate (or chips)
- 2 ts kahlua (or vanilla)
- ¼ ts fine salt
- Sugar for sprinkling (I like using raw sugar but regular granulated works)
- In a bowl, whisk together your yolks and 1 tb of sugar.
- In a pot over medium-low, heat your cream, 1 tb sugar, and chocolate. Whisk until the chocolate melts and sugar dissolves.
- Splash in your kahlua or vanilla and sprinkle in your salt.
- Slowly scrape in your yolk mixture and continue to whisk until slightly thickened.
- Strain through a mesh sieve and pour evenly into ramekins set in a larger dish and slowly pour hot water half way up the sides.
- Bake at 350 for 25-35 minutes. Cool for about 30 minutes and refrigerate for at least 2-3 hours.
- Before serving, liberally sprinkle with sugar and caramelize the tops with a hand/blow torch (or use the broiler in your oven)