Ingredients
- 1 1/4 cups heavy cream
- 1 vanilla bean
- 4 ounces dark chocolate, chopped
- 4 egg yolks
- 1 tablespoon sugar
- 4 to 6 tablespoons cane sugar, for topping
Directions
Preheat the oven to 300 degrees F.
Mix the cream and vanilla bean together in a double boiler. Heat the mixture for 10 to 15 minutes and stir in the chocolate. Remove the vanilla bean.
Whisk the egg yolks and sugar together in a mixing bowl. Slowly pour the chocolate cream into the egg mix, continuously whisking. Place the bowl over simmering water until the cream mix thickens and coats the back of a spoon, about 6 to 8 minutes. Pour into 4 (4-ounce) custard dishes. Place in a large baking pan and add enough water to come up halfway up the sides of the cups. Bake until the custard is set, about 1 hour. Remove from the water and cool. Cover and refrigerate. Sprinkle 1 tablespoon of sugar on top of each one and with a brulee torch, caramelize the top and serve.
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By Q21701
Riverside, NJ
on January 18, 2011
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After reading the other reviews, I decided to make some changes. Using Alton Brown's recipy as a guideline. I increased cooking temp to 325 and reduced cooking time to 40 minutes. I increased the cream to 1-1/2 cups and I increased the sugar (to be creamed into the eggs to 1/3 cup. I also split the vanilla bean and scrapped the inside as well as steaping the pods themselves. These came out incredible. By far the best chocolate creme brulee I've ever had (and mind you this is my favorite dessert. As for chocolate, I used Callebaut's 64% caco Belgian Dark Chocolate.
By california sue
Hendersonville, nc
on March 06, 2010
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ok, not as good as other creme brulees
By bucksears_11269430
Clayton, NC
on October 31, 2008
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Agreed with the 'just ok' review. I did this back-to-back with a 1/2 batch of Ina Garten's Creme Brulee (absolutely perfect and the chocolate was a disappointment. The scent was SO good when melting the chocolate in the cream/vanilla bean mix, but it seemed thicker than Ina's when pouring into the dishes.
One hour seemed like a lot considering the other (Ina's was just 35min at the same temp. I took the chocolate out at 40min and the next day it was like thick/set up brownie batter or fudge rather than creme brulee. Taste was ok, just a little dark.
If you could give Ina's a milk chocolate or true butterscotch flavor, that would be a winner.
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