Recipe created & provided by Chef Crusco Catering in Austin, Texas
Ingredients (makes 8)
- 4 cups Heavy Cream
- 1/2 cup plus 6 tbsps. Sugar
- 5 ounces Bittersweet Chocolate – chopped
- 3 ounces Semi Sweet Chocolate – chopped
- 10 large Egg Yolks
- 8-10 tbsps. Turbinado Sugar (coarse sugar)
- Fresh Mint
- Mixed Berries (strawberries, raspberries, blackberries)
Directions
- Preheat oven to 300 degrees. Make Creme brulee mix by heating cream and 1/2 cup sugar in a sauce pot over medium heat. Using a whisk, stir until sugar dissolves & cream just begins to simmer.
- Immediately add both chocolates (off the heat) and whisk until melted and smooth.
- Whisk remaining 6 tbsps. sugar with the egg yolks in a medium bowl. Slowly pour cream-chocolate mixture into yolk mixture, whisking constantly. Strain custard through a fine sieve and set aside.
- Pour custard into the eight (4-6 oz ramekins). Transfer ramekins to a roasting pan, and fill pan with enough boiling water to reach halfway up the sides of ramekins.
- Bake until custards are just set (about 45 minutes to 1 hour). Start checking after 30 minutes as you want the custard to just start to set and not be over cooked.
- Using oven mitts, carefully remove from the water and let custards cool down. Once cool, cover each with Plastic wrap and refrigerate for 1-2 hours minimum (best if done over night).
- When ready to serve, top each ramekin with 1-2 tsbps. Turbinado sugar covering all of the creme brulee surface. Torch each surface using a small handheld kitchen torch (be sure it is about a 90-degree angle and 3-4 inches from surface of custard).
- Move flame back and forth until surface is caramelized (it will start to turn in color, bubble and give off a sweet/nutty aroma). Set them aside.
- To serve, top each with a mix of berries and fresh mint. Serve immediately and enjoy!
NOTE: If you dont have a handheld torch, you can broil custards on top rack until caramelized. Just keep an eye on it as it will only take 1-2 minutes.
