Name: Chocolate-Raspberry Creme Brulee
Prep time: 25 min
Cook time: 25 min
Yield: 1
Ingredients: 8 ounces semisweet chocolate, chopped -; 4 cups heavy whipping cream -; 1/2 cup plus 2 tablespoons sugar, divided -; 8 large egg yolks, beaten -; 1 tablespoon vanilla extract -; 30 fresh raspberries -; 2 tablespoons brown sugar -; Additional fresh raspberries, optional -

Recipe information

Cooking:

25 min.

Servings per container:

Source:

More details

Ingredients for - Chocolate-Raspberry Creme Brulee

1. 8 ounces semisweet chocolate, chopped -

2. 4 cups heavy whipping cream -

3. 1/2 cup plus 2 tablespoons sugar, divided -

4. 8 large egg yolks, beaten -

5. 1 tablespoon vanilla extract -

6. 30 fresh raspberries -

7. 2 tablespoons brown sugar -

8. Additional fresh raspberries, optional -

How to cook deliciously - Chocolate-Raspberry Creme Brulee

1. Stage

Place chocolate in a large bowl. In a large saucepan, bring cream and 1/2 cup sugar just to a boil. Pour over chocolate; whisk until smooth. Slowly stir hot cream mixture into egg yolks; stir in vanilla.

2. Stage

Place 3 raspberries in each of 10 ungreased 6-oz. ramekins or custard cups. Evenly divide custard among ramekins. Place in a baking pan; add 1 in. of boiling water to pan. Bake, uncovered, at 325° for 40-50 minutes or until centers are just set (custard will jiggle). Remove ramekins from water bath; cool 10 minutes. Cover and refrigerate for at least 4 hours.

3. Stage

Combine brown sugar and remaining sugar. If using a creme brulee torch, sprinkle custards with sugar mixture. Heat sugar with the torch until caramelized. Serve immediately. If broiling the custards, place ramekins on a baking sheet; let stand at room temperature for 15 minutes. Sprinkle with sugar mixture. Broil 8 in. from the heat until sugar is caramelized, 4-7 minutes. Refrigerate until firm, 1-2 hours. If desired, top with additional fresh raspberries.