- Level: Intermediate
- Total: 1 hr 25 min
- Cook: 1 hr 25 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 352
- Total Fat
- 29 g
- Saturated Fat
- 17 g
- Carbohydrates
- 20 g
- Dietary Fiber
- 2 g
- Sugar
- 15 g
- Protein
- 4 g
- Cholesterol
- 166 mg
- Sodium
- 29 mg
- Level: Intermediate
- Total: 1 hr 25 min
- Cook: 1 hr 25 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 352
- Total Fat
- 29 g
- Saturated Fat
- 17 g
- Carbohydrates
- 20 g
- Dietary Fiber
- 2 g
- Sugar
- 15 g
- Protein
- 4 g
- Cholesterol
- 166 mg
- Sodium
- 29 mg
Ingredients
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.
