Almond Chocolate Creme Brulee Recipe
Yield: 8 servingsRecipe by luhu.jp
Ingredients:
3 cup: Heavy cream,
1/2 tsp: Almond extract,
8: Egg yolks,
3 ounce: Bittersweet chocolate,
1 cup: Granulated sugar,
-- melted,
1/2 cup: Unsweetened cocoa powder,
1/2 cup: Almonds, sliced
-- firmly packed,
1/4 cup: , (+ 4 tsp) brown sugar
Directions:
Recipe by: 365 Great Chocolate Desserts - ISBN 0-06-016537-5
Preparation Time: 0:25
1. In a medium saucepan over medium heat, heat cream until bubbles
start to form around edges of pan. In a large saucepan, whisk
together egg yolks, granulated sugar, and cocoa. Slowly add hot cream
to yolk mixture, whisking constantly. Place over medium heat and
cook, stirring constantly, 5 to 7 mins, or until mixture thickens.
Temperature should be approximately 175
to 180
F on a candy
thermometer. Do not boil. Remove from heat and add bittersweet
chocolate; stir to blend well.
2. Divide mixture evenly among 8 ovenproof 1/2-cup custard or souffle
dishes. Sprinkle almonds over top, dividing evenly. Cover and
refrigerate 6 hours or overnight. One hour before serving, place all
dishes in freezer.
3. Just before serving, preheat boiler. Sprinkle top of each creme
brulee with 2 tsp brown sugar. Place dishes under broiler 5 to 6
inches from heat and broil 1 1/2 to 2 mins, just to caramelize sugar.
Watch carefully since brown sugar burns easily. Serve immediately.
Any leftover creme brulee can be kept in refrigerator and eaten with
a day.
NOTES : Any bittersweet chocolate creme brulee is heavenly. You must
be
certain to freeze for at least 1 hour before broiling to
caramelize the brown sugar.
Source from luhu.jp
Preparation Time: 0:25
1. In a medium saucepan over medium heat, heat cream until bubbles
start to form around edges of pan. In a large saucepan, whisk
together egg yolks, granulated sugar, and cocoa. Slowly add hot cream
to yolk mixture, whisking constantly. Place over medium heat and
cook, stirring constantly, 5 to 7 mins, or until mixture thickens.
Temperature should be approximately 175
to 180
F on a candy
thermometer. Do not boil. Remove from heat and add bittersweet
chocolate; stir to blend well.
2. Divide mixture evenly among 8 ovenproof 1/2-cup custard or souffle
dishes. Sprinkle almonds over top, dividing evenly. Cover and
refrigerate 6 hours or overnight. One hour before serving, place all
dishes in freezer.
3. Just before serving, preheat boiler. Sprinkle top of each creme
brulee with 2 tsp brown sugar. Place dishes under broiler 5 to 6
inches from heat and broil 1 1/2 to 2 mins, just to caramelize sugar.
Watch carefully since brown sugar burns easily. Serve immediately.
Any leftover creme brulee can be kept in refrigerator and eaten with
a day.
NOTES : Any bittersweet chocolate creme brulee is heavenly. You must
be
certain to freeze for at least 1 hour before broiling to
caramelize the brown sugar.
Source from luhu.jp