Chocolate Creme Brulee

1. 1

   Preheat the oven to 300 degrees F.

2. 2

   In a medium saucepan, combine the cream, 3/4 cup sugar, the chocolate, liqueur, cocoa, and vanilla.

3. 3

   Cook over medium-low heat, stirring occasionally, until bubbles form around the edges of the pan.

4. 4

   Remove from the heat, and set aside.

5. 5

   In a large bowl, whisk the egg yolks until just combined.

6. 6

   Gradually add some of the hot cream mixture into beaten egg yolks, to temper.

7. 7

   Whisk the egg mixture into the remaining hot cream mixture, stirring constantly.

8. 8

   If lumps form, pour the mixture into a bowl through a fine wire-mesh strainer.

9. 9

   Evenly divide the mixture into 6 to 8 flameproof ramekins.

10. 10

    Arrange the ramekins in a 13 by 9-inch baking dish, and fill the dish with 1 1/2 inches hot water.

11. 11

    Bake until the custard has set and is firm, about 30 to 45 minutes.

12. 12

    Let cool on wire racks, then wrap in heavy-duty plastic wrap and chill at least 6 to 8 hours.

13. 13

    Sprinkle each custard evenly with a little of the remaining 2 tablespoons sugar.

14. 14

    Broil 5 1/2 inches from heat until sugar melts and becomes a caramel color.

15. 15

    Remove the custards from the oven and let stand for 5 minutes to allow the sugar to harden.

16. 16

    Sugar may also be browned with a professional culinary torch.

* Per serving · 4 servings · Values may vary.