Chocolate Cream Brulee

1. 1

   Preheat the oven to 275 degrees F. Butter 10 (4-ounce) ramekins.

2. 2

   In a saucepan, over medium heat, combine the cream and chocolate.

3. 3

   Whisk until smooth.

4. 4

   In a small mixing bowl, whisk the eggs until smooth.

5. 5

   Temper the egg yolks into the hot cream mixture.

6. 6

   Remove from the heat and cool.

7. 7

   Ladle into the individual ramekins.

8. 8

   Place the ramekins in a baking dish.

9. 9

   Fill the dish with water coming up half of the ramekin.

10. 10

    Place in the oven and cook until the center is firm, about 45 minutes to 1 hour.

11. 11

    Remove from the oven and water.

12. 12

    Cool completely.

13. 13

    Refrigerate until chilled.

14. 14

    Sprinkle the sugar over the top, shaking off the excess.

15. 15

    Using a hand-blow torch, caramelized the sugar on top.

16. 16

    Garnish with the whipped cream and raspberries.

* Per serving · 4 servings · Values may vary.

No additional tips available.