CHOCOLATE BRULEE WITH RASPBERRIES
Chocolate Brulee with Raspberries
- 8 egg yolks
- 1/3 cup sugar
- 2 cups heavy cream
- 2 oz. Semi-sweet chocolate (melted)
Preheat oven to 300F.
In a large bowl, beat together the egg yolks and sugar with an electric mixer until thick and pale yellow. Mix in the heavy cream and melted chocolate.
Pour the mixture through a fine sieve into a large measuring cup. Divide among six ramekins and add raspberries to each brulee.
Place on a large baking sheet pour hot water in until level reaches half way up the sides. Bake for 45 minutes.
Before removing from the oven, wiggle the pan slightly - there should be a little movement in the center of the custard.
Carefully remove from oven and leave in water until cooled.
Remove from pan and chill 2 hours or covered overnight.
When ready to serve, top each with 2-3 teaspoons of sugar. Use a hand-held torch to melt the sugar.
Despite the popular French name creme brulee, the British also claim to have invented this dessert, which they call burnt cream.
No torch in the house? Place the brulee no more than five inches under the oven broiler for about two minutes. Watch it carefully so it doesnt burn!