Chocolate Crème Brûlée with Fresh Raspberries
Ingredients
A note about gluten: When gluten-free chocolate is used, this recipe is gluten free.
3 ½ cups
heavy cream
5 oz.
semisweet dark baking chocolate (such as Scharffen Berger), coarsely chopped
8
egg yolks
¾ cup
sugar
1 tsp.
Kowalski's Organic Madagascar Vanilla Extract
32
fresh raspberries, divided
12 tbsp.
superfine sugar, divided
Directions
- Preheat oven to 350°.
- In a large saucepan, heat cream over medium heat until cream just begins to boil (about 8 min.).
- Remove from heat. Add chocolate; let stand for 5 min.
- Whisk hot cream mixture until chocolate is melted and smooth; set aside.
- In a large mixing bowl, whisk egg yolks and sugar until mixture is thick and pale yellow (about 4 min.); stir in vanilla.
- Gradually whisk hot cream mixture into yolk mixture.
- Place 4 raspberries in each of 8 (5 oz.) oval ramekins; top evenly with chocolate mixture.
- Place ramekins in the bottom of two 13x9" baking dishes; pour hot water around ramekins until water reaches halfway up the sides of the ramekins (be careful not to let water splash into the ramekins).
- Loosely cover baking dishes with foil; bake in preheated oven until custards is set around the edges but slightly loose in the center (60-70 min.).
- Remove from oven; transfer ramekins to a wire rack to cool. Cover and refrigerate for up to 2 days, if desired.
- Before serving, sprinkle 1 ½ tbsp. sugar over the top of each ramekin; caramelize sugar with a kitchen torch until no dry sugar is visible. Let stand for about 5 min. to allow sugar to harden.
