Crème Brûlée au Chocolat (Chocolate Creme Brulée)
Ingredients (serves 4):
- 2/3 cup heavy cream
- 1/4 cup milk
- 1/4 cup granulated sugar
- 2 egg yolks
- 3.5 oz. semi-sweet chocolate chips
- 3 Tbsp. light brown sugar, finely grounded (may substitute with granulated sugar)
You will need four 3 oz. crème brûlée molds or similar size ramekins.
*This recipe was developed for Gourmet d'Expert® Electric Skillet (EP-RAC50).
In a sauce pan, place cream, milk and half the amount of sugar. Mix and cook over medium heat. Turn off the heat just before it boils.
In a heat resistant bowl, place egg yolk, the rest of the sugar and whisk well to combine.
Add hot cream mixture to the egg yolk bowl while mixing with whisk. Add chocolate chips to the bowl and whisk to melt completely.
Add 3 cups of water to the deep pan of your Gourmet d'Expert® Electric Skillet (EP-RAC50), and place the steaming plate inside with its legs at the LOW position. Place the crème brûlée molds on the steaming plate.
Pour the mixture into the molds, up to 95% of its capacity.
Cover the lid and turn the control lever to HIGH. Once it reaches a boil (or when steam begins to rise from the gap between the pan and the lid), turn the heat down to SIMMER and steam for 10 minutes.
Insert a toothpick into the center of custard to check doneness (the toothpick should stand by itself). Be careful of the hot steam. When custards are done, turn the control lever to off.
Allow custard to cool, then place in the fridge to chill overnight.
Distribute light brown sugar or granulated sugar equally on top of the 4 dishes and spread evenly with fingertips. Using a torch or oven broiler, melt the sugar and form a crispy top.