Durant's-style Chocolate Creme Brulée
- 18 oz heavy cream
- 3 oz granulated sugar
- 2 tsp vanilla extract
- 1/4 tsp salt
- 3 oz semisweet chocolate, finely chopped
- 5 egg yolks, well beaten
Mix cream, sugar, vanilla extract and salt in a heavy pot; bring to a boil. Remove from heat.
Add chocolate; stir until completely melted. Slowly add mixture to eggs, whisking vigorously until combined
Pour water halfway up ramekin sides in a baking dish. Fill ramekins almost full with mixture. Cover with foil; poke vents.
Bake 30 minutes at 325° F until almost set, then uncover. Bake 5 more minutes.
Refrigerate for 4 hours.Makes 8 to 10 Source:
Submitted by: Recipe Group Member
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