Sunday, May 27, 2007

Chocolate Crème Brulée that wasn't

Brulée.

Because I don't have a kitchen blowtorch or any blowtorch acutally and I was too chicken to try it under the broiler and Husband's lighters didn't work.

But it was still delicious. I topped them with chopped strawberries. People actually moaned at the table while eating it. And everyone's hands were visible and feet were on the floor so I'm sure the moaning was about the dessert.

Here's the recipe.

1 3/4 cups half and half (crème liquide légère - 15%)
1 3/4 cups whipping cream (crème liquide entière - don't ask)
12 tablespoons sugar, divided
4 ounces semisweet or bittersweet chocolate (not unsweetened), chopped

8 large egg yolks
pinch of salt

8 teaspoons golden brown sugar (but only if you're going to do the brulée part)

1. Preheat oven to 350°.

2. Stir half and half, 3/4 cup cream and 6 tablespoons of sugar in a heavy medium saucepan over medium-high heat until mixture begins to boil. Remove from heat and add chocolate. Let stand for 5 minutes then whisk until smooth.

3. Whisk yolks, salt and remaining 6 tablespoons sugar in medium bowl. Gradually whisk hot cream mixture into yolk mixture. Then whisk in remaining 1 cup cream. Divide among eight 3/4 cup ramekins. Place in a large roasting pan. Fill pan with enough water to come halfway up sides of ramekins to make a bain-marie. Cover loosely with foil.

4. Bake until creams are set around the edges but centers still move slightly when gently shaken - about 1 hour 10 minutes. Remove ramekins from water. Transfer to refrigerator. Child uncovered until cold, then cover and chill overnight.

5. To make them brulées, sprinkle each custard with 1 teaspoon brown sugar. Caramelize with a kitchen blowtorch until melted and brown.

So, in my version, I left out the last step and topped with fresh chopped berries. You could use raspberries too.

In my version part 2, I made these at about 9:30. And they were served for lunch so they only chilled for about 2 hours, which didn't seem to have an impact on taste or texture.

In my version part 3, I halved the recipe and used six ramekins. So they were slightly less full than in the above recipe, but that left room for the berries. And the portion size was perfect.

With the 4 egg whites leftover, I made these. Which were consumed without any attempt, by all members of the family, at moderation.

4 comments:

Philip. said...

Nice recipe - I must try it :-)

Lorraine said...

Yum.

Reb said...

You're brave to attempt French recipes.

Nicole said...

Philip - Yes, you must.

Lorraine - yum indeed.

Reb - Actually it's from an old issue of Bon Apétit. And I'm generally a chicken. Go figure.