Bittersweet Chocolate Crème Brulee

RECIPES

Function: BAKE

Temperature: 325˚F (162˚C)

Cooking Time: 40 to 45 minutes

Convection Fan: OFF

Yield: 6 Servings

INGREDIENTS

2 Cups (500 ml) Heavy cream

4 Egg yolks

3 Tablespoons (45 ml) Granulated sugar

3 oz (90 g) Bittersweet chocolate

1 Teaspoon (5 ml) Pure vanilla extract

2 Tablespoons (30 ml) Sugar for brulee Boiling water

6 x ½ cup capacity (6 x 125 ml capacity) Ramekins

METHOD

1.In a sauce pot, heat the cream until bubbles begin to form. Remove from heat and add the chocolate, stirring to melt.

2.In a separate bowl, whisk together the egg yolks and sugar until the mixture turns a pale yellow, about 5 minutes.

With one laddle at a time, slow dribble the hot cream into the egg yolk mixture whisking constantly. Strain the mixture into a clean bowl. Stir in vanilla, whisking constantly.

3.Divide the custard amongst six ramekins.

4.Place the ramekins inside a 13x9x3 inch pan to fill. Pour enough boiling water into the pan to fill M up the sides of the ramekins.

5.Cover loosely with foil or parchment paper. Set the wire rack in the bottom rack height position. Carefully place the pan in oven.

6.Turn the function dial until the indicator on the LCD screen points to the BAKE function. Turn the convection fan off. Set the temperature to 325˚F (162˚C) and press START/CANCEL button to activate.

7.Bake approximately 40 to 45 minutes or until the custards are set, but still wobbly in the center. As they cool the custards will firm up.

8.Refrigerate at least 4 hours. Wrapped in plastic the crème brulees can be refrigerated for up to 3 days.

9.When ready to serve, sprinkle 1 teaspoon of sugar on top of each crème brulee.

10.Using a kitchen blow torch, slowly move the flame over the sugar from side to side until the sugar begins to melt and takes on a caramel color.

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Breville BTM800XL Stainless, BOV800XL manual Bittersweet Chocolate Crème Brulee

Models: BTM800XL Stainless BOV800XL

RECIPES