| Chocolate Creme Brulee, S'mores Style |
| Chocolate Creme Brulee, S'mores Style |
From "Ask DIY"
episode ADI-709 |
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Q: I love creme brulee. Can it be made with chocolate?
A: (Paul Sturkey, DIY's master chef) Creme brulee is a favorite restaurant dessert. Here's a variation with chocolate that's inspired by a child's favorite treat -- s'mores. Ingredients: Semisweet chocolate-chips
1 qt. heavy cream
1/2 cup of sugar
9 egg yolks
Brown sugar
Steps: - Begin by heating a quart of heavy cream in a double-boiler.
- Add 1/4-cup of sugar, and whisk over heat at about 150 degrees.
- Add semi-sweet chocolate chips (figure A), and continue whisking as the chocolate begins to melt. (Some people prefer bittersweet chocolate.) Leave the mixture over low heat.
- Separate 9 eggs, and place the yolks in a mixing bowl. Add 1/4-cup of sugar, and whisk the eggs and sugar together.
- Slowly begin adding the cream and chocolate mixture -- a little at a time -- into the mixing bowl with the egg yolks (figure B). Avoid adding the hot mixture all at once, as this would cause "scrambled eggs" to form in the mixture. The technique of slowly adding a hot ingredient like this is known as tempering.
- Continue adding until you've introduced all of the cream and chocolate mixture. Combine all ingredients.
- Next, strain the entire mixture into a separate mixing bowl (figure C) to make certain there are no bits of scrambled egg in the mix.
- Refrigerate the strained mixture overnight. You could opt to bake the ingredients at this point, but this extra step of refrigerating will help ensure a creamy texture for the crem brulee.
- After the mixture has chilled, ladle it into individual 5-oz. ramekins, filling each to just below the rim (figure D).
- Place the ramekins in a 9x13" baking pan or casserole dish, and fill the bottom of the pan with about an inch of hot water (figure E). Baking the ramekins in a water bath like this will ensure even baking.
- Place the pan in an oven preheated to 300 degrees.
- Bake for about an hour, until the custards are firm on top.
- Remove the desserts from the oven, drain off the water and place the desserts in the refrigerator for at least six hours.
- After refrigerating, use a paper towel to blot any moisture off the surface of the custards.
- Coat the top of each custard with brown sugar. Use a gourmet's torch (figure F) to brown and caramelize the sugar on the top (figure G).
- Add mini-marshmallows and graham crackers (figure H).
- Use the torch once again to toast the marshmallows (figure I).
- Serve right away.
RESOURCES :
Butter Sugar Flour Eggs: Whimsical Irresistible Desserts
Model: 0609604201
Author: Gail Gand and Rick Tramonto
(1999)
Clarkson Potter/The Crown Publishing Group/Random House
Website: www.randomhouse.com
Dessert (The Williams-Sonoma Collection)
Model: 0743226437
Author: Abigail Johnson Dodge et. al.
(June< 2002)
To order this title from Amazon, click here.
Scribner Book Co./Simon and Schuster
New York, NY 10020
Phone: 212-698-7000
Elegantly Easy Creme Brulee and Other Custard Desserts
Model: 1580630081
Author: Debbie Puente
(February, 1998)
To order this title from Amazon, click here.
Audio Renaissance
Los Angeles, CA 90036
Phone: 323-939-1840
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