Chocolate Crème Brûlées

These form the base of the Smore’s Chocolate Crème Brûlées treat. Leave out the chocolate and flame granulated sugar and  you have the classic dessert.

For Crème Brûlée:

  • 3.5 oz Semi-sweet Chocolate, finely chopped
  • 2.5 oz (1/3 cup) sugar
  • 6 egg yolks
  • ½ fresh vanilla bean
  • 12 oz heavy cream
  • 4 oz whole milk
  • 1 tsp vanilla extract

Combine the cream, milk, chocolate and scraped vanilla bean. Heat the mixture gently until just shy of scalding. While this is heating, in a separate bowl whisk the egg yolks until pale yellow. When the liquid is heated add a small amount through a fine sieve, constantly whisking to temper the eggs. Continue adding in small amounts until all the liquid is added. Whisk in the sugar. Add the vanilla extract. Pour the mixture through a fine sieve into a container. Fill ramekins and bake in a water bath at 350 degrees F for about 20-30 minutes. If you are making the  Smore’s and place the graham cracker rounds on the bottom, the cooking time will be shortened so check on them. The brûlées are done when the sides come away but the centers are wobbly. Remove, cool and refrigerate.

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