Chocolate And Vanilla Creme Brulee

1. 1

   In a large saucepan, heat cream until bubbles form around sides of pan. In a small bowl, whisk egg yolks and 3/4 cup sugar. Remove cream from the heat; stir a small amount of hot cream into egg yolk mixture. Return all to the pan, stirring constantly. Stir in vanilla. Set aside.

2. 2

   In a microwave, melt chocolate chips; stir until smooth. Slowly whisk in 2 cups of cream mixture until smooth. Transfer to eight ungreased 6-oz. ramekins or custard cups.

3. 3

   Slowly pour remaining cream mixture over the back of a small spoon into the ramekins, forming layers. Place ramekins in a baking pan; add 1 in. of boiling water to pan.

4. 4

   Bake, uncovered, at 325u00b0 for 35-40 minutes or until centers are just set (mixture will jiggle). Remove ramekins from water bath; cool for 10 minutes. Cover and refrigerate for at least 4 hours.

5. 5

   If using a creme brulee torch, sprinkle custards with remaining sugar; heat until caramelized. Serve immediately.

6. 6

   If broiling the custards, place ramekins on a

7. 7

   ; let stand at room temperature for 15 minutes. Sprinkle with sugar mixture. Broil 8 in. from the heat for 4-7 minutes or until caramelized. Refrigerate for 1-2 hours or until chilled.

* Per serving · 4 servings · Values may vary.

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