Chocolate Creme Brulee

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 Recipe for Chocolate Creme Brulee


Are you prepared to enrich your life with a little chocolate heaven? You'll fall in love with this simple, creamy, tender, and just melt-in-your-mouth Chocolate Creme Brulee.

Forever and ever.

Of course, you may use the dark, milk, or white chocolate that you choose. And each time you cook it, that might also bring variation.

Just bear in mind that adding milk, especially when chocolate is included, will dilute the flavor of pure chocolate since our creme brulee is already "milky" due to the use of milk and heavy cream.

And sugar is actually the same. A good rule of thumb is to start with a small amount, test it, and then add more before adding the entire mixture to the ramekins.

And to create this delectable chocolate crème rule at home, that's pretty much all you need to know.

Ingredients
  • Dark chocolate, 8 ounces
  • One cup of heavy cream
  • One cup of whole milk.
  • 1/3 cup of sugar
  • 5 yolks of eggs
  • 1 tablespoon of vanilla essence
Instructions

Combine milk and cream in a medium saucepan on the fire. Simmering but not boiling.

Stir in the dark chocolate until completely melted.

Egg yolks and sugar are softly beaten in a different basin.

While stirring continuously, add the egg yolk mixture to the chocolate cream mixture. Add the vanilla extract and continue to mix thoroughly.

I firmly suggest you run your "soon-to-be" creme brulee through a fine mesh strainer at this point to get rid of any potential lumps. Overall though, this action is optional.

Set the oven to 350°F.

Place crème Brulee ramekins in a casserole or deep baking dish. Divide the creme brulee ingredients evenly among each ramekin before pouring it in.

Fill the baking pan with hot, boiling water until it reaches about two-thirds of the height of the ramekin.

Put the pan in the 350°F preheated oven. 30 to 35 minutes of baking.

Add brown sugar to the top of the creme brulee and broil it for an additional 10 minutes in the oven.

Use a kitchen blow torch as an option to caramelize the sugar.

Serve hot!

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