This most amazing dessert is sure to draw compliments.
Chocolate Creme Brulee
15 egg yolks
¾ cup sugar
1 vanilla bean
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¾ cup half-and-half
4 cups heavy cream
4 ounces semisweet chocolate, chopped
Raw or white sugar (about ½ cup) for caramelizing
Raspberries and fresh mint leaves for garnish (optional)
Heat oven to 325 degrees. Beat egg yolks with sugar until well mixed. Place vanilla bean, half-and-half in saucepan. Bring to boil. Remove from heat. Whisk cream a little at a time into egg mixture to temper. Stir in heavy cream. Strain. Divide chocolate into 8 oven-proof 1-cup custard cups. Add custard. Place in large pan. Add enough boiling water to pan to come halfway up sides of cups. Bake about 25 minutes, until custard sets. Coat with sugar and flame or run briefly under a broiler until sugar caramelizes (this happens very quickly; you want sugar to brown not burn). Serve warm or chilled, garnished with raspberries, mint.
Yield: Serves 8.
Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.
