Creme Brulee



1 cup heavy cream
1 cup half & half
2 ½ oz sugar
¼ lb dark chocolate chips
4 egg yolks


Preheat oven to 300 Degrees F. In a pot, heat the heavy cream, half & half, and sugar until hot to the touch but not boiling. Once hot, take off the heat, add in chocolate chips and whisk until all the chocolate is melted. Temper into the egg yolks, strain through a fine strainer (chinois). Pour the mix into ramekins, place in a hotel pan, add enough water to go half way up the ramekins, cover with foil. Bake in a 300 Degree oven 45mins to 1 ½ hour.

Let cool, then cover with tin foil and refrigerate at least 2 hours to overnight. Before serving, sprinkle sugar, brown sugar or a mixture of both over each crème brulee. Broil 1 to 2 minutes until sugar is melted and browned or use a kitchen torch to melt the sugar. If broiling, you might want to stick the crème brulee back in the refrigerator for a few minutes so the custard can harden up a bit, even though this is optional.
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