Almond chocolate creme brulee
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | cups | Heavy cream |
| 8 | Egg yolks | |
| 1 | cup | Granulated sugar |
| ½ | cup | Unsweetened cocoa powder firmly packed |
| ½ | teaspoon | Almond extract |
| 3 | ounces | Bittersweet chocolate melted |
| ½ | cup | Almonds; sliced |
| ¼ | cup | (+ 4 tsp) brown sugar |
Directions
Recipe by: 365 Great Chocolate Desserts - ISBN 0-06-016537-5 Preparation Time: 0:25
1. In a medium saucepan over medium heat, heat cream until bubbles start to form around edges of pan. In a large saucepan, whisk together egg yolks, granulated sugar, and cocoa. Slowly add hot cream to yolk mixture, whisking constantly. Place over medium heat and cook, stirring constantly, 5 to 7 mins, or until mixture thickens.
Temperature should be approximately 175° to 180°F on a candy thermometer. Do not boil. Remove from heat and add bittersweet chocolate; stir to blend well.
2. Divide mixture evenly among 8 ovenproof ½-cup custard or souffle dishes. Sprinkle almonds over top, dividing evenly. Cover and refrigerate 6 hours or overnight. One hour before serving, place all dishes in freezer.
3. Just before serving, preheat boiler. Sprinkle top of each creme brulee with 2 tsp brown sugar. Place dishes under broiler 5 to 6 inches from heat and broil 1½ to 2 mins, just to caramelize sugar.
Watch carefully since brown sugar burns easily. Serve immediately.
Any leftover creme brulee can be kept in refrigerator and eaten with a day.
NOTES : Any bittersweet chocolate creme brulee is heavenly. You must be
certain to freeze for at least 1 hour before broiling to caramelize the brown sugar.