Chocolate Creme Brulee For Two

1. 1

   Preheat the oven to 300u00b0F. Bring a large pot of water to a boil for a water bath to cook the custards. In a double boiler over low heat, melt the chocolate (or melt in 20-second increments in the microwave on low, stirring frequently). Set aside to cool slightly.

2. 2

   In a medium bowl, whisk together by hand the egg yolks and 1/4 cup sugar. Once well incorporated, add the heavy cream. Pour in the melted chocolate mixture. Divide the mixture between two 6-ounce ramekins.

3. 3

   Place the ramekins in a small baking dish and add the hot water until it comes up halfway up the sides of ramekins. Move the baking dish carefully to the oven and bake about 40-44 minutes, until the custard is set. The middle will slightly jiggle, but the sides will be set.

4. 4

   Let the custards cool in the water bath completely before removing them. Cover each ramekin with plastic wrap and chill at least 5 hours or until ready to serve (can be made up to 2 days in advance). Before serving, sprinkle 1 teaspoon of sugar over each and brulee with a kitchen torch until the sugar caramelizes and hardens. Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.