Chocolate Creme Brûlée: Creme Brûlée Day

Celebrate National Creme Brulee´ Day with Chocolate Creme Brûlée Day.  My favorite no fail Recipe for Chocolate Creme Brulee comes from Paula Deen. I love her recipe because it's easy, contains alcohol (Chocolate Liqueur), and tastes fantastic. Because this recipe calls for egg yolks only, use the extra egg whites to make Chocolate Meringues.

Chocolate Creme Brûlée

Ingredients
1 quart heavy cream
1 cup sugar
1 ounce chocolate liqueur (recommended: Godiva Liqueur)
1/2 Tbsp vanilla extract
2 ounces dark cocoa powder
1 ounce unsweetened chocolate (remember the best quality makes a difference)
11 large egg yolks

Directions
Preheat oven to 350 degrees F.
In medium sized saucepan over medium-high heat, add heavy cream, sugar, liqueur, and vanilla. When mixture is warm add cocoa powder and chocolate and whisk until blended.
Place egg yolks in large stainless steel bowl.
Slowly add warm chocolate mixture to eggs a little at time while whisking.
Strain and pour into individual porcelain ramekins.
Place ramekins in a large baking pan.
Pour enough hot water into pan to come half way up sides of ramekins.
Bake until firm in center, about 30 minutes.
Remove ramekins from water bath and let cool completely.
Place in refrigerator for 2 hours.
Dust with sugar and caramelize with propane torch. Serve immediately.

If you've never carmelized sugar with a torch, read about it at The Kitchn on Apartment Therapy. I use a small torch from the hardware store, but you can find torches at kitchen shops and online. It's a great little tool to have on hand. You can also use the torch to finish your s'mores!

Read 5 facts about Creme Brulee at Foodimentary.

CHOCOLATE CREME BRULEE: Creme Brûlée Day

Celebrate National Creme Brulee´ Day with Chocolate Creme Brulee.  My favorite no fail Recipe for Chocolate Creme Brulee comes from Paula Deen. I love her recipe because it's easy, contains alcohol (Chocolate Liqueur), and tastes fantastic. Because this recipe calls for egg yolks only, use the extra egg whites to make Chocolate Meringues.

Chocolate Creme Brûlée

Ingredients
1 quart heavy cream
1 cup sugar
1 ounce chocolate liqueur (recommended: Godiva Liqueur)
1/2 Tbsp vanilla extract
2 ounces dark cocoa powder
1 ounce unsweetened chocolate (remember the best quality makes a difference)
11 large egg yolks

Directions
Preheat oven to 350 degrees F.
In medium sized saucepan over medium-high heat, add heavy cream, sugar, liqueur, and vanilla. When mixture is warm add cocoa powder and chocolate and whisk until blended.
Place egg yolks in large stainless steel bowl.
Slowly add warm chocolate mixture to eggs a little at time while whisking.
Strain and pour into individual porcelain ramekins.
Place ramekins in a large baking pan.
Pour enough hot water into pan to come half way up sides of ramekins.
Bake until firm in center, about 30 minutes.
Remove ramekins from water bath and let cool completely.
Place in refrigerator for 2 hours.
Dust with sugar and caramelize with propane torch. Serve immediately.

If you've never carmelized sugar with a torch, read about it at The Kitchn on Apartment Therapy. I use a small torch from the hardware store, but you can find torches at kitchen shops and online. It's a great little tool to have on hand. You can also use the torch to finish your s'mores!

Read 5 facts about Creme Brulee at Foodimentary.

Chocolate Creme Brulee´- National Creme Brulee´ Day

Celebrate National Creme Brulee´ Day with Chocolate Creme Brulee. There are a lot of recipes out there, but a really good never fail Recipe for Chocolate Creme Brulee comes from Paula Deen.  I love her recipe because it's easy, contains alcohol (Chocolate Liqueur) and tastes fantastic. Because this recipe calls for egg yolks only, use the extra egg whites to make Chocolate Meringues.

Chocolate Creme Brulee 

Ingredients
1 quart heavy cream
1 cup sugar
1 ounce chocolate liqueur (recommended: Godiva Liqueur)
1/2 Tbsp vanilla extract
2 ounces dark cocoa powder
1 ounce unsweetened chocolate (remember the best quality makes a difference)
11 large egg yolks

Directions
Preheat oven to 350 degrees F.
In medium sized saucepan over medium-high heat, add heavy cream, sugar, liqueur, and vanilla. When mixture is warm add cocoa powder and chocolate and whisk until blended.
Place egg yolks in large stainless steel bowl.
Slowly add warm chocolate mixture to eggs a little at time while whisking.
Strain and pour into individual porcelain ramekins.
Place ramekins in a large baking pan.
Pour enough hot water into pan to come half way up sides of ramekins.
Bake until firm in center, about 30 minutes.
Remove ramekins from water bath and let cool completely.
Place in refrigerator for 2 hours.
Dust with sugar and caramelize with propane torch. Serve immediately.

If you've never carmelized sugar with a torch, read The Kitchn on Apartment Therapy. I use a small torch from the hardware store, but you can find torches at kitchen shops and online. It's a fun item to have on hand. You can use it to finish your s'mores, too!