CHOCOLATE CREME BRULEE
3 egg yolks
- 2 eggs
- 4 ounces light brown sugar
- 2 ounces granulated sugar
- 1 Tablespoons instant coffee powder
- 1 1/4 cups heavy cream
- 4 ounces Bittersweet chocolate, chopped
- 1/4 teaspoon salt
- 1 teaspoon vanilla bean extract
- Optional heavy whipped cream for garnish
Combine egg yolks/eggs; combine sugars and coffee and add to eggs to incorporate – do not whip. Heat cream to scalding and add chocolate to melt off the heat. Gradually chocolate-cream into egg mixture; add salt and vanilla.
Place mixture in Cappuccino cups half way; place cups in a second pan-making a hot water bath of hot water 1/2 way up side of cappuccino cups. Take to oven and top off cappuccino cups with any remaining custard. Bake at 350° F for approximately 25 minutes or until set and looks shaky like jello. Remove from water bath and cool slightly before refrigerating. Recipe serves 4-6 depending on size of cups.At service, using torch, make burnt sugar crust. WATCH class demonstration. Place optional dollop of whipped heavy cream on top!