SLCC Cooking Club

Kathy’s Black and White Crème Brulée

Full Recipe (Serves 6)

Full plus ½ recipe (serves 8-9)

Ingredients:

2 ½ cups whipping cream, divided
1-cup semisweet chocolate morsels
5-egg yolks
¼ to ½ cup sugar (depending on how sweet you want it)
1 tablespoon vanilla extract
6 tablespoons light brown sugar

Ingredients:

3 ¾ cups whipping cream, divided
1-1/2 cups semisweet chocolate morsels
7-8 egg yolks
½ cup sugar (depending on how sweet you want it)
1 tablespoon vanilla extract
8 tablespoons light brown sugar

Heat ½ or ¾ cup whipping cream and chocolate morsels in a saucepan over low heat, stirring until chocolate melts. Cool slightly. Pour mixture evenly into 6 ounce round individual baking dishes (ramekins)

Whisk together remaining 2 or 3 cups whipping cream, egg yolks, ¼- ½ cup sugar, and vanilla until sugar dissolves and mixture is smooth. Pour evenly into prepared baking dishes (ramekins; place dishes in a 12 x 9 inch baking dish. Add hot water to large dish to a depth of ½ inch (Bain Marie)

Bake at 275 degrees for 1-hour and 10-minutes or until almost set. Cool custards in water in pan on a wire rack. Remove custards from pan; cover and chill at least 8-hours.

Sprinkle 1 tablespoon brown sugar over each custard; place in baking pan.

Broil 5 ½ inches from heat until sugar melts, or use a portable torch (available at any cooking store) until sugar melts. Let stand for 5-minutes to allow sugar to harden. Let stand 5-minutes than serve.