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Chocolate Crème Brulée

Adapted from Bob Kinkead
Published April 2004

Yield: 12 servings

3 ounces dark bitter chocolate
5 ounces heavy cream
3 each egg yolks
5 ounces milk
3 ounces sugar
2 ounces dark brown sugar

Scald milk and cream. Finely chop chocolate and add to scalded cream and cool to room temperature.

Combine egg yolks and 2.5 ounces of sugar. Slowly add chocolate mixture and whisk together. Strain through a china cap, chill and skim top. Pour mixture into twelve 2-ounce ramekins. Bake in a 325°F oven in a water bath until just set (center will be slightly loose). Chill.

Spread brown sugar on a sheet pan and bake in 325°F oven until very dry. Let cool and add the brown sugar to the remaining white sugar and chop finely in a food processor. Sprinkle sugar on tops of custards and brown under a hot broiler or even better, with a blowtorch. For best results, layer enough sugar to just coat the tops of the custard and shake off any excess. Brulée and repeat up to 3 times for a thin, even, golden brown top.

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