Cathleen's Kitchen

Chocolate Brulee

A Recipe From Chocolate By Linda Collister

This Dessert Is Very Rich, So Serve In Small Portions!

Ingredients
2 3/4 Cups Thick Light Cream or Thin Pouring Heavy Cream
1 Vanilla Bean
10 1/2 Oz. Bittersweet Chocolate, Finely Chopped
4 Egg Yolks
1/2 Cups Plus 1 TBLspn Confectioners Sugar, Sifted
About 3 TBLspns Superfine or Granulated Sugar, For Sprinkling
Eight 2/3 Cup RamekinsOne Bain-Marie Roasting Pan
Instructions
In A Heavy Saucepan, Heat the Cream With The Split Vanilla
Bean Until Scalding Hot But Not Boiling. Remove
From The Heat, Cover, And Leave To Infuse For 15 Minutes.
Lift OUt the Vanilla Bean And Scrape The Seeds Into The Cream
With The Tip Of A Small Knife.

Stir The Chocolate Into The Cream Until Melted
And Smooth. Put The Egg Yolks And Confectioners' Sugar Into A Medium
Sized Bowl, Beat With A Wooden Spoon Until Well Blended,
Then Stir In The Warm Chocolate Cream. When Thoroughly Combined,
Pour Into The Ramekin Dishes.

Stand The Dishes In A Bain-Marie (A Roasting Pan Half-Filled With Warm Water
And Bake In A Preheated Oven At 350 Degrees For About 30 Minutes Until Just Firm
Remove From the Bain-Marie And Let Cool.
Cover And Chill Overnight Or For Up To 48 Hours.
Sprinkle A Little Sugar Over The Tops, Then Put Under A Very Hot Broiler
For Just A Few Minutes To Caramelize.
A Warning: If The Ramekins Are Left For Too Long Under The Broiler The Chocolate Cream Will Melt.
Serve Within 1 Hour.

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