Chocolate-Raspberry Crème BruléeJump to Recipe | See more: Desserts
Courtesy of Gemmy Lee, King George, Va.
- 8 oz. semisweet chocolate, chopped
- 4 cups heavy whipping cream
- ½ cup plus 2 tablespoons sugar, divided
- 8 large egg yolks, beaten
- 1 tablespoon vanilla extract
- 30 fresh raspberries
- 2 tablespoons brown sugar
Place chocolate in a small bowl. In a small saucepan, bring cream and 1/2 cup sugar just to a boil. Pour over chocolate; whisk until smooth. Stir a small amount of hot cream mixture into egg yolks. Return all to the pan, stirring constantly. Remove from the heat; stir in vanilla extract. Place three raspberries in each of 10 ungreased 6-oz. ramekins or custard cups. Evenly divide custard among ramekins. Place in a baking pan; add 1 inch of boiling water to pan. Bake, uncovered, at 325 degrees for 40-50 minutes until centers are set. (Custard will jiggle.) Remove ramekins from water bath; cool 10 minutes. Cover and refrigerate for at least four hours. Combine brown sugar and remaining sugar. Refrigerate for 1-2 hours or until firm. *If using a crème brulée torch, sprinkle custard with sugar mixture. Heat sugar with the torch until caramelized. Serve immediately. *If broiling the custards, place ramekins on a baking sheet; let stand at room temperature for 15 minutes. Sprinkle with sugar mixture. Broil 8 inches from the heat for 4-7 minutes or until the sugar is caramelized.