posted by Southern 04-07-99 7:58 AM
Chocolate Cream Brulee
1 pint double cream (600 ml)
1 vanilla pod, split
11 ounces dark chocolate (300 g)
4 medium egg yolks
2 ounces confectioners' sugar, sifted (55 g)
3 tablespoons superfine sugar
Preheat oven to 350 °F (180 °C or Gas 4).
In a heavy saucepan, heat cream with the vanilla pod until scalding hot, but not boiling. Remove from heat.
Cover and infuse for 15 minutes. Remove vanilla pod, scraping seeds into the cream with the tip of a knife.
Break up chocolate, then stir into the cream until melted and smooth.
In another bowl, use a wooden spoon to beat the egg yolks and confectioners' sugar (icing sugar) together until well-blended, then stir in cream.
Pour into ramekins, place ramekins in a tray of water, and bake for 30 minutes until firm.
Remove ramekins from tray and cool. Chill for up to 48 hours.
No more than 1 hour before serving, sprinkle superfine sugar (caster sugar) on top and caramelize under a hot grill.
Note: Double cream has a very high minimum milkfat content (48%), and only clotted cream contains more (55%). < If unavailable in your area, use the heaviest cream or heavy whipping cream that you can find.
SOURCE: "Food & Drink: The Recipes," The Daily Telegraph London, 09/12/98
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