CALI'S SINFUL CREME BRULEE
Chocolate lined ramekins filled with absolutely sinful creme brulee. Top with fresh berries when in season. Perfect for that special dinner, but easy enough to make everyday!
Provided by caligrrl
Categories World Cuisine Recipes European French
Time 6h50m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat the oven to 300 degrees F (150 degrees C).
- Place about 2 tablespoons of the chocolate chips into each of four 6 ounce ramekins. Place them in the microwave, and heat on full power for 30 second intervals. Stir, and continue heating until chocolate has melted. Spread to cover the sides and bottom of each ramekin.
- Bring a large pot of water to a boil.
- Meanwhile, in a saucepan, whisk together the cream, 1/4 cup sugar, and salt. Set over medium heat, and warm until steam rises from the surface. Then in a separate bowl, whisk together the egg yolks and vanilla. When the cream is hot, ladle a little bit into the egg yolks while whisking quickly. Ladle in a bit more to bring the yolks up to a high temperature without scrambling them. Whisk the yolk mixture into the rest of the cream. Ladle into the chocolate lined ramekins.
- Place a towel in the bottom of a baking dish, and place the filled ramekins on top of the towel. Place in the oven, and pour boiling water carefully into the baking dish until it comes half way up the sides of the ramekins. Cover the dish loosely with aluminum foil.
- Bake for 35 to 40 minutes in the preheated oven, just until the custard is set. Remove ramekins from the dish, and refrigerate for 4 to 6 hours.
- Before serving, sprinkle 1 tablespoon of sugar over the top of each creme brulee. Use a kitchen torch or your oven's broiler to caramelize the sugar. It may take 2 to 3 minutes in the broiler. Serve immediately.
Nutrition Facts : Calories 679.9 calories, Carbohydrate 42.6 g, Cholesterol 419.1 mg, Fat 55.8 g, Fiber 1.2 g, Protein 6.6 g, SaturatedFat 33.1 g, Sodium 57.7 mg, Sugar 36.9 g
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Hiwot Nigatu
[email protected]This crème brûlée is a bit time-consuming to make, but it's worth it. The results are stunning. The custard is so smooth and creamy, and the burnt sugar topping is perfectly caramelized. I would definitely recommend this recipe to anyone who loves cr
Ayesha Fashion
[email protected]I made this crème brûlée for a dinner party and it was a huge success. Everyone loved it. I especially liked the presentation. The bruleed sugar topping is so elegant and impressive.
Abderrhmene Kd
[email protected]This is the best crème brûlée I've ever had. The flavors are so rich and decadent. The burnt sugar topping is the perfect finishing touch. I will definitely be making this again.
Salam Mia
[email protected]I've made this crème brûlée several times now and it's always a hit. It's so easy to make and it always turns out perfect. I love that I can make it ahead of time and then just torch the sugar topping right before serving.
Faisal Maher
[email protected]This crème brûlée is delicious! The custard is so smooth and creamy, and the burnt sugar topping is perfectly caramelized. I love the hint of vanilla and cinnamon. It's the perfect dessert for any occasion.
Abdullah Hh
[email protected]I'm not a big fan of crème brûlée, but I decided to give this recipe a try. I was pleasantly surprised! The custard is so smooth and creamy, and the burnt sugar topping is the perfect amount of sweetness. I will definitely be making this again.
Arianna Nardozi
[email protected]This crème brûlée is a bit time-consuming to make, but it's worth it. The results are stunning. The custard is so smooth and creamy, and the burnt sugar topping is perfectly caramelized. I would definitely recommend this recipe to anyone who loves cr
Khadija aminu
[email protected]I made this crème brûlée for a dinner party and it was a huge success. Everyone loved it. I especially liked the presentation. The bruleed sugar topping is so elegant and impressive.
Ricci Bryan
[email protected]This is the best crème brûlée I've ever had. The flavors are so rich and decadent. The burnt sugar topping is the perfect finishing touch. I will definitely be making this again.
Naomi Garcia
[email protected]I've made this crème brûlée several times now and it's always a hit. It's so easy to make and it always turns out perfect. I love that I can make it ahead of time and then just torch the sugar topping right before serving.
EDIT WITH MANNY BOY
[email protected]This crème brûlée is amazing! The texture is so smooth and creamy, and the burnt sugar topping is perfectly caramelized. I love the hint of vanilla and cinnamon. It's the perfect dessert for any occasion.