Rich and creamy, chocolate crème brûlée dessert is the perfect conclusion to a fabulous meal. Add a tiny, perfectly ripe strawberry for a memorable Valentine treat.

5 large egg yolks
1/2 cup sugar
2 cups whipping cream
1 tablespoon vanilla extract
2 ounces semisweet chocolate
2 tablespoons sugar

Preheat oven to 350°

You will need 4 custard cups and a 2″ high baking pan that will accommodate all of the cups. Chop the chocolate and divide evenly among 4 custard cups.

To make the custard, while you bring the cream to a simmer in a heavy pan, whisk the egg yolks and 1/2 cup sugar in a large bowl. When the cream is hot, temper the egg yolks by whisking in 2 – 3 tablespoons of hot cream. Slowly add the remaining cream as you continue whisking. Whisk in the vanilla.

Ladle the hot custard over the chocolate in the custard cups. Add enough hot water to the pan to fill halfway up the sides of the custard cups. Place the pan in the center of your preheated oven and bake for 50 – 60 minutes. The custards are ready when the centers are just set. Carefully remove the custards from the water; cool on a trivet. Cover with plastic wrap and refrigerate for 8 – 24 hours.

To serve, preheat your broiler. Sprinkle 1/2 tablespoon of sugar over each custard. Place the custards on a pan and place the pan under the broiler for approximately 2 minutes, until the sugar caramelizes.

Cool for 3 – 5 minutes before serving.

(Alternate & misspellings for search purposes: choklit, cholate, colate, chalkalte, chalklate, chocoalte, chalkalot, chocalot, chilate, chocolat, cream, creem, ceam, cteam, burlee, brulay, burle, brulle, brewlay, brewley, burley, desert, deesert, dessertt, deeserrt, deessert, ddesert)

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