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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Other / Course: dessert / Difficulty: Intermediate / Preparation Time: 30-60 Minutes / Number of Servings: 8 |
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Directions: Preheat oven to 300F
Chop chocolate into fairly small chunks.
Whisk egg yolks, 1/3C sugar, and amaretto in large bowl (note: you'll be adding the chocolate cream mixture to this bowl)
Bring Cream and Half
&
Half to a boil in a heavy sauce pan. Reduce heat to low. Gradually add chocolate, whisking until smooth.
Add the hot chocolate mixture into the egg/sugar combination, again whisking until smooth.
Divide custard into eight 3/4-cup custard cups. Place cups into large baking pan. Add hot water to pan, bring halfway up the sides of the cup.
Bake until set, about 50 minutes. Remove from water, chill one hour uncovered. Cover and continue refridgeration overnight.
Sprinkle each custard with 1 Tbs sugar. Use a torch to carmelize sugar to your desired darkness. Feel free to use more or less sugar. (can also be broiled)
Suggested wine: Keuka Overlook Red Rasberry
1/2 Recipe: Makes 6 1/2-cup servings
Comments: t go wrong with this creme brulee | Ingredients:
1/2 Quart(s) heavy cream
4/23 Pound(s) sugar
8 egg yolks
4 Ounce(s) chocolate, bittersweet
4 Ounce(s) chocolate, semisweet
2 Cup(s) half and half
1 Tablespoon(s) amaretto extract |
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