Almond Chocolate Creme Brulee
January 25th, 2008 , 5:17 pm
| 3 c | Heavy cream |
Almond Chocolate Creme Brulee Instructions:
In a medium saucepan over medium heat, heat cream until bubbles start to form around edges of pan.
In large saucepan, whisk together egg yolks, granulated sugar and cocoa.
Slowly add hot cream to yolk mixture, whisking constantly.
Place over medium heat and cook, stirring constantly, 5 to 7 minutes, or until mixture thickens.
Temperature should be approximately 175-180 degrees F on a candy thermometer.
Do not boil. Remove from heat and add bittersweet chocolate; stir to blend.
Divide mixture evenly among 8 ovenproof 1/2 cup custard or souffle dishes.
Sprinkle almonds over tops, dividing evenly. over and refrigerate 6 hours or overnight.
One hour before serving, place all dishes in freezer. Just before serving, preheat broiler. Sprinkle top of each creme brulee with 2 teaspoons brown sugar. Place dishes under broiler 5 to 6 inches from heat and broil 1-1/2 to 2 minutes, just to carmelize sugar. Watch carefully, since brown sugar burns easily. Serve immediately.
Any leftover creme brulee should be refrigerated and eaten within a day.
RSS feed for comments on this post · TrackBack URL