Sunday, April 04, 2010

Almond dark chocolate creme brulee

I had 8 leftover yolks from making the merengues and decided to try a recipe for Almond Chocolate Creme Brulee.  While I was shopping for the ingredients I decided to get some 'special dark' cocoa.

It is delicious!  I was afraid it wouldn't set well or I hadn't gotten it to the right temperature, but I think its perfect.  Smooth and silky and so rich with almond and chocolate.

Definitely a recipe to keep in mind to impress.

Almond Chocolate Creme Brulee

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 C Heavy Cream
8 Egg Yolks
1 C Granulated Sugar
1/2 C Unsweetened Cocoa Powder -- firmly packed
1/2 Tsp Almond Extract
3 Oz Bittersweet Chocolate -- melted
1/2 C Almonds -- sliced
1/4 C (+ 4 Tsp) Brown Sugar

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
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.

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