Chocolate Creme Brulee Smores Style Food

CHOCOLATE CREME BRULEE

Steps:

• Preheat the oven to 275 degrees. Place six (8-ounce) ramekins in a roasting pan large enough to hold them completely flat.
• In a large heatproof bowl, whisk together the egg, egg yolks, and sugar until just combined. Meanwhile, scald the cream in a medium saucepan. Off the heat, add the chocolate and espresso and whisk until the chocolate is melted. Slowly whisk the cream mixture into the egg mixture, then whisk in the coffee liqueur and vanilla. Transfer to a large measuring cup and pour into the prepared ramekins until full.
• Place the pan in the oven and carefully pour enough of the hottest tap water into the pan to come halfway up the sides of the ramekins. Bake for 40 to 50 minutes, until the custards are set on the edges but still a little jiggly in the middle when gently shaken. Remove the custards from the water bath, cool to room temperature, wrap in plastic, and refrigerate until firm.
• To serve, spread 1 tablespoon of sugar evenly on each custard. With a kitchen blowtorch held one inch from the surface of the creme, heat the sugar until it caramelizes evenly. Allow to cool for 5 minutes and serve.

CHOCOLATE CREME BRULEE

Steps:

• Spoon prepared chocolate pudding into ramekins. Sprinkle each with 1 heaping tablespoon turbinado or raw sugar. Caramelize the sugar with a kitchen torch. Top with raspberries.

S'MORES CREME BRULEE

Steps:

• Preheat oven to 325°. In a small saucepan, heat milk until bubbles form around sides of pan; remove from heat. In a large bowl, whisk eggs, sugar, cocoa and liqueur until blended but not foamy. Slowly whisk in hot milk., Place six 4-oz. broiler-safe ramekins in a baking pan large enough to hold them without touching. Pour egg mixture into ramekins. Place pan on oven rack; add very hot water to pan to within 1/2 in. of top of ramekins. Bake 20-25 minutes or until a knife inserted in the center comes out clean; centers will still be soft. Remove ramekins from water bath immediately to a wire rack; cool 10 minutes. Refrigerate until cold., In a small bowl, mix cracker crumbs and butter; set aside. To caramelize topping with a kitchen torch, sprinkle custards evenly with sugar. Hold torch flame about 2 in. above custard surface and rotate it slowly until sugar is evenly caramelized. Sprinkle custards with crumb mixture; top with marshmallows. Using torch, heat marshmallows until browned. Top with chocolate pieces. Serve immediately or refrigerate up to 1 hour., To caramelize topping in a broiler, place ramekins on a baking sheet; let stand at room temperature 15 minutes. Preheat broiler. Sprinkle custards evenly with sugar. Broil 3-4 in. from heat 3-5 minutes or until sugar is caramelized. Sprinkle custards with crumb mixture; top with marshmallows. Broil 30-45 seconds or until marshmallows are browned. Top with chocolate pieces. Serve immediately or refrigerate up to 1 hour.

CHOCOLATE CREME BRULEE

Steps:

• For custard: Place cream in heavy, medium saucepan.
• Bring to simmer and remove from heat.
• Add vanilla extract and chocolate and stir until chocolate is melted and mixture is smooth.
• Whisk egg yolks and sugar in medium bowl to blend.
• Slowly whisk in hot chocolate cream.
• Let cool to room temperature, stirring occasionally, about 15-20 minutes.
• Position rack in center of oven and preheat to 300F.
• Arrange six ½ cup ramekins or custard cups in shallow baking pan.
• Divide cooled chocolate mixture among them.
• Pour enough hot water into baking pan to come halfway up sides of ramekins.
• Bake until custards are just set, about 40 minutes.
• Cool custards on racks (can be prepared 1 day ahead; cover tightly and refrigerate).
• For topping: Preheat broiler.
• Mix sugars together.
• Sprinkle over custard in an even layer.
• Place ramekins on a baking sheet.
• Broil 2 inches away from heat source just until sugar melts and begins to caramelize.
• Let stand 5 minutes before serving.

S'MORES CREME BRULEE

Steps:

• Preheat oven to 350.
• Heat cream to just below boiling. Remove from heat, add chocolate and stir until melted. Then add vanilla extract.
• Meanwhile, cream together eggs yolks and sugar. Try not to incorporate any air into the mixture. I use a fork for this.
• Slowly pour the cream into the eggs, mixing constantly (try not to incorporate any air). You have to go slow enough that the hot cream doesn't cook the eggs.
• Divide mixture between 4 ramekins. Place in a baking pan and fill the pan with water until it is halfway up the sides of the ramekins. Don't splash any water into the custard!
• Carefully place the pan into the oven and bake about half an hour, until the custard is set but still jiggly in the center.
• Remove from custards from the pan and allow to cool to room temperature. Then wrap with plastic wrap and chill in the refrigerator for a couple hours (they will keep this way for several days).
• Just before eating, coarsely break the graham crackers and sprinkle on top of the custards. Then top with the marshmallow cream (or mini marshmallows). Use a kitchen torch to caramelize the marshmallow, then drizzle with a little of the melted chocolate.

CHOCOLATE TRUFFLE CREME BRULEE

Steps:

• In a large microwavable bowl heat cream for about 2 min.or until very hot. Melt chocolate by adding to hot cream and whisking it.
• Whisk in remaining ingredients and divide between 5 (4 oz) or 10 (2 oz) ramekins.
• Preheat oven to 325°F Place the ramekins into a large cake pan or roasting pan. Pour enough hot water into the pan to come halfway up the sides of the ramekins. Bake just until the creme brulee is set, but still trembling in the center, approximately 40 to 45 minutes. Remove the ramekins from the roasting pan and refrigerate for at least 2 hours and up to 3 days.

CREME BRULEE

Steps:

• Preheat oven to 350 degrees F.
• Heat cream in a saucepan and bring to a boil.
• In a medium bowl, whisk together egg yolks and granulated sugar. Add in vanilla.
• While stirring continuously, gradually pour cream mixture into egg mixture until well mixed.
• Pour the mixture through a sieve.
• Evenly pour the mixture into eight 2 oz.sized ramekins.
• Set ramekins into a large pan enough to fit all 8 ramekins. Fill the pan with hot water until it comes up to about halfway up the sides of the ramekins.
• Bake for 18 minutes or until the sides are set and the center is hardly jiggling.
• Let cool on wire racks then refrigerate for at least 2 hours.
• Before serving, sprinkle about 1/2 teaspoon of brown sugar onto each of the ramekins then caramelize with a torch.

CHOCOLATE CREME BRULEE, S'MORES STYLE

Steps:

• Heat the quart of heavy cream in a double boiler. Add 1/4 cup of the sugar. Whisk over heat till mixture reaches 150°. Add chocolate chips and continue whisking until chocolate melts.and keep on a low heat.
• Place the nine yolks in a mixing bowl and add remaining sugar (1/4 cup). Whisk eggs and sugar together. Begin adding the cream/chocolate mixture ( a little at a time) into the egg yolks. Do not add all at once as you don't want scrambled eggs, do you? You really need to temper the eggs if you want a smooth custard. Continue adding until all ingredients are well incorporated.
• Strain the mixture into another mixing bowl to make sure there are no bits of scrambled egg in the mixture. Refrigerate overnight. This extra time in the fridge ensures a creamy texture for the creme brulee.
• After the mixture has chilled overnight, ladle into 5-oz ramekins, filling to just below the rim. Place in a 9x13 baking pan and fill the bottom of the pan with about an inch of hot water. The water will ensure a nice, even baking. Place the pan in a preheated 300° oven and bake for about an hour, until the custards are film on top. Remove the desserts from the oven, drain off the water and place in the refrigerator for six hours.
• Remove from the fridge after the six-hour period and blot off any moisture that might have accumulated on the surface of the custards.
• Coat the top of each with brown sugar and using a gourmet's torch, brown and caramelize the sugar on top. Add mini marshmallows and graham crackers. Using the torch one more time, toast the marshmallows and serve right away.