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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