Wednesday, May 22, 2013

Day 142: Chocolate Amaretto Creme Brulee







































Ingredients

8 egg yolks
3 cups heavy cream
1 cup whole milk                                                                
8 oz. semi-sweet chocolate, finely chopped
2 T amaretto liqueur 
1/3 cup sugar
3 tablespoons superfine sugar, for caramel top

Directions
1. Preheat the oven to 300°F (150°C)
2. In a large saucepan or kettle boil 1 to 2 quarts of water.    This water will be used for the ramekins to sit in while baking in the oven.
3. In a large bowl whisk egg yolks, amaretto and sugar until light and fluffy.                                                           
4. In a large heavy bottomed saucepan add cream and milk.   Heat for approximately 5 minutes or until the mixture steams and is just about to boil.  On low heat add chocolate and cook until melted. Whisk until smooth.  Remove from heat.
5. Slowly whisk cream into egg yolk mixture.   Mix until combined.
6. Remove any foam that forms on the mixture.                                                                                   
7. Using a ladle, divide the mixture evenly between 4 ramkins. 
8. Arrange ramekins in a roasting pan.   Pour water in the roasting pan to come at least halfway up the sides of the ramkins.
9. Bake until the custard  sets and is slightly jiggly in the center– approximately 45 to 60 minutes depending on the size of your ramkin.    Take care not to under or over cook.
10. Remove roasting pan from oven.    Remove ramkins from roasting pan and let cool at room temperature for 30 to 40 minutes.    Refrigerate for at least 4 hours or overnight.   
11. Just before serving, sprinkle each ramkin with superfine sugar (about a teaspoon).    Using a torch, carmelize the sugar top of each ramkin making sure to  move the torch constantly to prevent the sugar from burning.
12. Garnish and serve immediately.

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