CHOCOLATE CREME BRULEE
Categories Chocolate Dessert Steam Valentine's Day Low Carb Wheat/Gluten-Free
Yield 6 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 300 ºF. Bring cream and milk to a boil in a medium saucepan over med-high heat. Remove from the heat and stir in chocolate until melted and smooth. Set aside. Whisk the egg, egg yolks and granulated sugar in a medium bowl until well combined. Slowly add chocolate cream to egg mixture, whisking constantly until well combined. Divide evenly among 6 ramekins. Place the ramekins ini a shallow roasting pan. Pour hot water into pan to come halfway up sides of ramekins. Bake until custard barely moves when ramekins are shaken or knife inserted in centre of custard comes out clean, about 60 to 76 min. Remove the ramekins from the pan and let cool at room temp for at least 45 min. Refrigerate for at least 4 hr [overnight is best]. Just before serving, sprinkle brown sugar evenly over custards to cover them completely. Turn upside down to remove excess sugar. Ignite blowtorch and caramelize sugar until evenly melted, moving the torch constantly so sugar doesn't burn.
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