So, I promised a reader that I would post a dessert, and I totally forgot about it. Now, this recipe is from the February edition of Martha Stewart Living. It is delicious. Just don't forget to strain the mixure like I did. There was a lot of fat on the top after I baked it, which was kind of gross. ;)
2 cups heavy cream
1/4 cup plus 3 tablespoons sugar
3 ounces bitterweet chocolate chopped (1/2 cup)
5 large egg yolks
For assembling 4 teaspoons sugar
1. Preheat oven to 250. Make the crème brûlée: Heat cream and 1/4 cup sugar in a small saucepan over medium heat, stirring, until sugar dissolves and the cream just begins to simmer. Add chocolate, and whisk until melted and smooth.
2. Whisk remaining 3 tablespoons sugar with the egg yolks in a medium bowl. Slowly pour cream mixture into yolk mixture, whisking constantly. Strain custard through a fine sieve.
3. Pour custard into four 4-ounce ramekins. Transfer ramekins to a roasting pan, and fill pan with enough boiling water to reach halfway up the sides of ramekins. Bake until custards are just set, 1 hour to 1 hour 10 minutes. Carefully remove from water and let custards cool.
4. Assemble the crème brûlées: Refrigerate for 1 hour. Top each with 1 teaspoon of sugar. Hold a small handheld kitchen torch at a 90-degree angle 3 to 4 inches from surface of custard. Move flame back and forth until surface is caramelized. Alternatively, broil custards on top rack until caramelized, 1 to 2 minutes.
Oh my goodness. This was heavenly. Just buy the small carton of cream though. For some reason, I bought the big carton and had tons of cream left over. And sorry about the bad picture. It's the only one that turned out semi-decently.
Feel free to leave a comment and request a recipe.
And remember: if you mess up, eat it anyway. :)
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