Chocolate Creme Brulee
Rápida absorção, espalha facilmente e hipoalergênico.
Recipe Summary Chocolate Creme Brulee
A great take on classic creme brulee, with just the right amount of chocolate.Ingredients | Artrotop Creme Bula4 cups heavy whipping cream1 vanilla bean, split in half lengthwise¼ teaspoon salt8 egg yolks¾ cup white sugar2 tablespoons white sugar½ cup cocoa powder½ cup brown sugar, dividedDirectionsPreheat oven to 300 degrees F (150 degrees C).Combine heavy cream, vanilla bean, and salt in a saucepan over medium heat. Heat until surface of cream begins to shimmer, about 5 minutes. Remove from heat and take out vanilla bean.Whisk egg yolks, 3/4 cup plus 2 tablespoons white sugar, and cocoa together in a large bowl until well-blended. Pour hot cream over egg mixture a little at a time, stirring constantly, until all cream is incorporated and custard is smooth. Strain custard into a large glass measuring cup.Arrange eight 6-ounce ramekins in a roasting pan. Pour custard into ramekins. Pour enough warm water into the pan to come halfway up the sides of the ramekins. Cover pan loosely with aluminum foil.Bake in the preheated oven until custard is firm around the edges, but still wobbly in the center, about 1 hour. Remove from oven and let cool to room temperature, about 1 hour.Cover ramekins with plastic wrap and refrigerate until chilled, about 3 hours.Set oven rack about 6 inches from the heat source and preheat the oven's broiler.Remove ramekins from refrigerator and blot any liquid on the surface with a paper towel. Arrange ramekins on a baking sheet. Top each custard with 1 tablespoon of brown sugar, spreading evenly to the edges.Broil in the preheated oven until sugar is melted and crisp, 30 seconds to 2 minutes. Cool briefly, about 5 minutes, before serving.You can use a salamander or blowtorch instead of a broiler to caramelize the brown sugar in step 9.Serve creme brulees after step 9, or refrigerate and serve up to 4 hours later. They can also be prepared up to 2 days ahead.Info | Artrotop Creme Bulaprep: 20 mins cook: 1 hr 6 mins additional: 4 hrs 5 mins total: 5 hrs 31 mins Servings: 8 Yield: 8 6-ounce ramekins
TAG : Chocolate Creme BruleeDesserts, Custards and Pudding Recipes, Creme Brulee Recipes,
