If you’ve missed my first two posts this week, head back over to Monday’s recipe, Skinny Chocolate Peanut Butter Brownies to read all about #Choctoberfest with Imperial Sugar and to enter the giveaway! Hurry, you’re running out of time!
Creme brulee is definitely one of my favorite desserts. I remember being a kid and reading about it in a book and wanting to try it. It took years before that ever happened but even the years of anticipation never managed to dull the sweet custard-y goodness that is creme brulee.
When I saw a chocolate version of it in Cooking Light I knew that this would be a great recipe to make for #Choctoberfest because it’s different and it even allowed me to use up a tiny bit of the amaretto that I shared with you the other week. Win!
1. Combine milk, 1 tablespoon of sugar and salt together in a saucepan and heat over medium-high heat until the mixture comes to a simmer. (Do not allow it to boil!)
2. Remove the mixture from the heat and add the chocolate. Allow to sit for a minute before stirring until the chocolate melts.
3. In a medium bow, combine the remaining tablespoon of sugar with the egg and egg yolk, whisking together until combined.
4. Slowly pour some of the milk mixture into the egg mixture while whisking and once combined slowly drizzle in the rest. (If the hot milk mixture is poured in too fast, it will cook the eggs) Whisk in the amaretto and vanilla.
5. Place 4 ramekins in a 9×13 baking dish. Pour the chocolate mixture into the ramekins, not going all the way to the top of the dish. Pour water into the baking dish (making sure not to get it into the ramekins) to come halfway up the sides of the baking dish. Bake for 30-35 minutes or until the mixture has set.
6. Remove from the oven and allow to cool to room temperature before transferring the ramekins to the refrigerator for at least 4 hours.
7. Sprinkle the superfine sugar on top of the custard mixture and use a kitchen torch to caramelize the sugar. Serve immediately.
Sweet chocolate heaven. That’s all I have to say about that one.