Chocolate Creme Brulee

1. 1

   Preheat the oven to 350 degrees F.

2. 2

   In a medium sized saucepan over medium-high heat, combine the heavy cream, sugar, liqueur, and vanilla.

3. 3

   When the mixture is warm add the cocoa powder and chocolate and whisk until blended.

4. 4

   Place the egg yolks in a large stainless steel bowl.

5. 5

   Slowly add the warm chocolate mixture to the eggs, a little at a time, while whisking.

6. 6

   Strain and pour into individual porcelain ramekins.

7. 7

   Place the ramekins in a large baking pan.

8. 8

   Pour enough hot water into the pan to come half way up the sides of the ramekins.

9. 9

   Bake until firm in the center, about 30 minutes.

10. 10

    Remove the ramekins from the water bath and let cool completely.

11. 11

    Place in the refrigerator for 2 hours.

12. 12

    Dust with sugar and caramelize with a propane torch.

13. 13

    Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.