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RECIPES
BITTERSWEET CHOCOLATE
CRÈME BRULEE
Function: BAKE
Temperature: 325˚F (162˚C)
Cooking Time: 40 to 45 minutes
Convection Fan: OFF
Yield: 6 Servings
INGREDIENTS
2 Cups (500 ml) Heavy cream
4 Egg yolks
3 Tablespoons (45 ml) Granulated sugar
3 oz (90 g) Bittersweet chocolate
1 Teaspoon (5 ml) Pure vanilla extract
2 Tablespoons (30 ml) Sugar for brulee
Boiling water
6 x ½ cup capacity (6 x 125 ml capacity) Ramekins
METHOD
1. In a sauce pot, heat the cream until
bubbles begin to form. Remove from heat
and add the chocolate, stirring to melt.
2. In a separate bowl, whisk together the
egg yolks and sugar until the mixture
turns a pale yellow, about 5 minutes.
With one laddle at a time, slow dribble
the hot cream into the egg yolk mixture
whisking constantly. Strain the mixture
into a clean bowl. Stir in vanilla,
whisking constantly.
3. Divide the custard amongst six
ramekins.
4. Place the ramekins inside a 13x9x3
inch pan to fill. Pour enough boiling
water into the pan to fill M up the sides
of the ramekins.
5. Cover loosely with foil or parchment
paper. Set the wire rack in the bottom
rack height position. Carefully place the
pan in oven.
6. Turn the function dial until the
indicator on the LCD screen points
to the BAKE function. Turn the
convection fan off. Set the temperature
to 325˚F (162˚C) and press
START/CANCEL button to activate.
7. Bake approximately 40 to 45 minutes or
until the custards are set, but still wobbly
in the center. As they cool the custards
will firm up.
8. Refrigerate at least 4 hours. Wrapped
in plastic the crème brulees can be
refrigerated for up to 3 days.
9. When ready to serve, sprinkle 1 teaspoon
of sugar on top of each crème brulee.
10. Using a kitchen blow torch, slowly move
the flame over the sugar from side to
side until the sugar begins to melt and
takes on a caramel color.
BOV800XL_IB_H11.indd 78 21/03/11 9:57 AM