Monday, June 8, 2009
Double Chocolate Creme Brulee
I haven't exactly been consistent in updates, have I? I know I have yet to share any recipes or pictures for scones, which given the blog's name, probably should have been the first post. Hopefully, this creme brulee recipe will help you forgive me. Also, to all of you who voted for my cupcake, THANK YOU!
The book the recipe comes from is Lou Seibert Pappas' Creme Brulee. This is my first and only creme brulee cookbook, and I highly recommend it. I've been making the vanilla bean brulee for at least two years now, and this was actually my first time making any of the other recipes. However, I'll be coming back for more very soon. Overall, these weren't too sweet, and much of the sweetness came from the burnt sugar top. As a lover of all things custard, I'd make it again. Like, next week?
Double Chocolate Creme Brulee (with my changes in purple and italics)
(I halved the recipe and made three servings, and the directions are butchered. The original used too many words!)
2 cups heavy cream
6 large egg yolks
1/3 cup sugar, plus extra for topping (I prefer to use raw sugar for my topping, but regular sugar works)
1 tsp. vanilla extract (I used vanilla bean paste)
3 ounces white chocolate, chopped*
1 tablespoon brandy (I used Navan, which is a vanilla cognac)
2 ounces bittersweet chocolate, chopped*
1 tablespoon Kahlua (I used hazelnut Kahlua I bought in Mexico)
Preheat oven to 275. Heat cream in a small saucepan until bubble form around the edges. Whisk sugar and egg yolks until sugar is dissolved. Temper yolks into cream, and stir in vanilla. Put white chocolate in a small bowl, and add half of the cream mixture. Stir until chocolate is melted, then add cognac. To the cream mixture left in the pan: add bittersweet chocolate, and stir until chocolate is melted, then add Kahlua.
Place flan dishes in a baking pan, and divide the white chocolate mixture among the dishes. Let cool, and refrigerate for 30 minutes to cool and set . Also, put the bittersweet chocolate mixture in the fridge. After custards are cool and set, spoon bittersweet chocolate custard into white chocolate custard, and swirl with a fork. (Umm, I stuck them in the freezer for 30 minutes, then proceeded. I was in a time crunch. They didn't swirl especially well, so you should probably actually follow this step. They more turned light brown, but not very well mixed and a little streaky. Oops).
Place the baking dish of custards in the oven, and pour warm water into the baking dish so that it comes half way up the sides of the custard cups. Bake for 30-40 minutes until custard is set. The centers should jiggle just a little when done.
Cool, then refrigerate for at least two hours. (I cooled all the way but never refrigerated. I break rules). Before serving, evenly sprinkle sugar over the top, and have fun with your little blowtorch.
*Please, please, please use good quality chocolate here! When chocolate is the primary flavor in custard, you don't want to go with some generic chocolate chips from Giant Eagle(no offense, Giant Eagle...I heart you). For both the white and bittersweet, I used E. Guittard.