RASPBERRY CHOCOLATE CRèME BRULEE
- Cooking Time:
- Preparation Time:
- 2 cups heavy cream
- 5 egg yolks
- 1/2 cup sugar
- 1 tbsp vanilla extract
- 1/2 cup cocoa powder
- 32 fresh raspberries
- Four 7 ounce ramekins
- Baking dish (square or rectangular cake pan)
- Preheat oven to 275 degrees.
- Mix egg yolks, sugar, vanilla, cream and cocoa powder in a bowl until creamy. You will have lumps of cocoa powder in the mixture, (don’t worry; this is OK!). Put 8 fresh raspberries into each ramekin..
- Fill each ramekin about 3/4 full with the egg mixture and place in baking pan. Fill pan with hot water, about half way up the sides of the ramekins. Gently put the baking pan in the preheated 275 degree oven and bake for 1 hour. When the crème brulee is done, take the ramekins out of the pan and refrigerate overnight. (You will notice the cocoa powder did not melt all the way leaving little chocolate crisps in your now ready to eat crème brulee).
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