Chocolate Creme Brulee
Add 2 cups heavy cream to a saucepan. Heat over low heat for about 7 minutes.
1
Separate 5 egg yolks.
2
Add 1/4 cup granulated sugar and the egg yolks to a mixing bowl. Whisk for 5 minutes until the mixture turns pale yellow.
3
Add vanilla bean paste and mix to combine.
4
Finely chop 4 ounces of dark chocolate.
5
Add the chocolate to the hot cream and whisk to melt.
6
Add vanilla bean paste.
7
Temper the eggs by adding one cup of the hot cream mixture and whisk to combine. Then add the remaining amount of cream.
8
Strain the mixture through a fine mesh strainer.
9
Add the ramekins to a baking pan. Fill the ramekins 3/4 of the way with the custard.
10
Add warm water to the pan to fill 1/2 way up the sides of the ramekins. Bake at 275 for 30 minutes.
11
Chill the Creme Brulee for a minimum of 4 hours. Then sprinkle with sugar and torch the top to caramelize the sugar.
12