Phenomenal Phoods

Chocolate Creme Brulee

Ingredients:

Instructions:

  1. Preheat the oven to 350 degrees F.
  2. In a medium saucepan, combine the cream, sugar, and cocoa powder with a whisk over medium heat until the mixture is warm and completely blended. Strain the mixture if you have any clumps of cocoa powder. You can also avoid this by sifting the cocoa powder first (I was too lazy).
  3. Place the egg yolks into a large bowl and whisk them together until all of the yolks are broken. Heat the milk in the microwave for about 1 minute. Temper the eggs by very slowly pouring the warm milk into the bowl with the eggs, while whisking as hard as you can! You will have one super strong arm afterwards.
  4. Take the cream and cocoa mixture off of the heat and pour slowly into the egg/milk mixture, while whisking furiously until everything is combined and smooth. If you end up with bits of egg because it cooked too quickly, just strain the mixture again.
  5. Pour the mixture into several ramekins. I’m not sure what size mine were, but I filled up 8 ramekins that were probably around 4 ounces each. Place the ramekins into a large baking dish. I had to use a roasting pan and another baking dish to fit them all so just be resourceful. Fill up the baking dish with water until the water comes about halfway up the sides of the ramekins.
  6. Bake at 350 degrees F for 30 to 35 minutes or until the center is firm. They will still shake when you move them. Remove the ramekins from the water bath and allow them to cool completely before storing in the refrigerator for at least 2 hours or until ready to serve.
  7. Dust with sugar and caramelize with a blow torch right before serving. I have also seen people use the oven broiler for crème brulee so you can try that if you don’t want to go get the torch. Serve with ice cream and raspberries or other fresh fruit.