CHOCOLATE CREME BRULEE

Chocolate Creme Brulee image

Are you ready for a delicious double chocolate delight? Then this is the answer...this is a wonderful creamy chocolate pudding with a very interesting crunchy topping...made under the broiler or with your kitchen torch.

Provided by Pat Duran

Time 1h15m

Number Of Ingredients 9

Ingredients

PUDDING:
2 3/4 c heavy cream,room temperature
1/4 c granulated sugar
4 oz bittersweet chocolate, chopped
1 oz unsweetened chocolate, chopped
4 large x-large are best - use egg yolks only
TOPPING:
2/3 c firmly packed brown sugar
2 Tbsp boiling water

Steps:

1. Place the oven rack in the lower third of the oven and preheat the oven to 350^. Set four 1-cup oven-proof ramekins of small soufflé dishes in a roasting pan or large pan with 1 inch high sides.So that the cups do not touch each other.
2. Combine the cream and sugar in a double boiler with gently simmering water but not touching the water. Stir until the sugar dissolves. Add both chocolates and stir until they melt. Remover top pan from water and let chocolate cool slightly.
3. Place the egg yolks in a small bowl and beat until light and double in volume. Mix in the cooled chocolate. Divide the mixture among the dishes. Place the pan in the oven and pour in hot water to reach 1/2 way up its sides. Bake until a knife inserted in the center comes out clean, about 50 minutes. Remove dishes from the pan and let cool for 20 minutes, then cover and chill for at least 2 hours.
4. Put broiler rack in the highest position and preheat the broiler. --- To make the TOPPING: Stir together the ingredients in a small bowl. Using a teaspoon, spread about 2 Tablespoons of the paste over each chilled custard.You can torch the top with your kitchen torch or- Broil until the tops bubble and turn deep brown in your broiler. Chill until serving,but not longer than 24 hours. Garnish with fresh berries and orange strips, if desired. Or a dab of whipped cream and slice of strawberry.
5. If desired use the egg whites to make a meringue and brown in the oven after you torch the sugar topping.

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