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Chocolate Creme Brulee

After a friend recommended the movie “Paris Can Wait,” with Diane Lane, I simply had to indulge her and her husband with a Chocolate Creme Brulee at our weekly dinner.  This recipe is from Chocolate Epiphany by Chef Francois Payard (with delectable photography by Rogerio Voltan).  We were only 4 persons, and I only had 4-ounce (not 6-ounce) ramekins, so I halved Chef Payard’s ingredients.  You might try reducing the sugar just a bit further.  

Chocolate Creme Brulee
Serves 4
Easier to make than you think, this chocolate version of a French classic can be made a day or two ahead and refrigerated until ready to serve.
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Ingredients
  1. 6 oz 72% chocolate, chopped
  2. 1/3 cup sugar
  3. 4 large egg yolks
  4. 3 c/ plus 3 tbsp. heavy cream
Instructions
  1. Preheat the oven to 300 degrees.
  2. Arrange 4 four-ounce ramekins in a shallow baking pan (like an 8" x 8" brownie pan).
  3. Place approximately a quart of water to boil.
  4. In a stand mixer, whisk the eggs until yellow and thicker than when they came out of the shell. Add the sugar and continue to whisk until thick and pale yellow.
  5. In a medium saucepan, heat the milk until bubbles form at the edges of the pan (just before it boils). Remove from heat and stir/whisk in the chocolate until it is melted and the mixture is smooth.
  6. Take a ladel-ful of the chocolate mixture and very slowly, drizzle it into the egg mixture to temper the eggs, whisking constantly to keep the eggs from curdling.
  7. With the whisk on medium, slowly pour in the rest of the chocolate mixture into the egg mixture, until everything is combined.
  8. Strain the custard through a fine sieve into a pitcher. At this point you can cover and refrigerate the mixture for up to 2 days.)
  9. Divide the mixture evenly among the ramekins.
  10. Take the boiling water and pour it into a 4-cup Pyrex measuring cup with spout.
  11. Place the ramekins in the oven.
  12. Carefully pour the water into the shallow baking pan until it reaches approximately halfway up the sides of the ramekins.
  13. Bake the custards for 1 hour, until the custard is just set.
  14. Remove from the oven and cool to room temperature.
  15. Referigerate the ramekins until the custard is completely set and chilled, at least 3 hours or up to 2 days.
  16. FINISH THE DESSERT: With the ramekins on a baking sheet, spread the top of each custard with an even layer of about 1 tablespoon sugar. Burn the sugar with a kitchen torch until it forms a crisp, caramel-colored crust, being careful not to scorch the chocolate.
Notes
  1. Chef Payard recommends using dried brown sugar (as regular brown sugar out of the box has too high a moisture content to caramelize). To dry brown sugar, place the sugar on a baking sheet and dry it in a preheated oven at 200 degrees Farenheit for about 1 hour. Transfer the sugar to a bowl fitted with the paddle attachment and mix on low to break up the lumps.
Adapted from Chocolate Epiphany by Francois Payard
Adapted from Chocolate Epiphany by Francois Payard
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Chocolate Pot de Crème for Two

 

So many recipes are designed for a large family or small dinner party. As the nest empties – or before it grows – here is an easy recipe for Chocolate Pot de Crème for two adapted from Paris: Authentic Recipes Celebrating the Foods of the World from the Williams Sonoma collection.

Chocolate Pot de Creme for Two
An easy recipe for Chocolate Pot de Crème, tailored for two servings. Top it with a thin layer of salted butter caramel (see post of same date) and a dollop of whipped cream.
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Ingredients
  1. 1/3 c. milk
  2. 1/4 c. cream
  3. 1/4 c. sugar (omit if using a sweetened chocolate like Chocolat-Menier)
  4. 2 oz best quality bittersweet chocolate, chopped into small pieces
  5. 1/2 tbsp. unsweetened cocoa powder
  6. tiny pinch of salt (think 1/4 of a pinch used for the version that serves 8)
  7. 1 whole egg, whisked
  8. 1/4 tsp. vanilla
  9. heavy cream or whipped cream for garnish
Instructions
  1. Preheat the oven to 350 degrees.
  2. Place a kettle of water to boil for the bain marie.
  3. In a heavy saucepan, over low heat, combine the milk, cream and sugar and stir until bubbles form at the edges.
  4. Remove from heat and stir in both chocolates and the salt and stir until smooth.
  5. Return to medium heat and stir constantly until small bubbles form at the edges (approximately 3-4 minutes).
  6. Remove from heat.
  7. in a separate bowl containing the whisked egg, whisk a few spoonfuls of the chocolate mixture to temper the egg without cooking it. Whisk in a few more spoonfuls, then slowly pour and whisk the egg mixture back into the saucepan with the chocolate mixture. Stir in the vanilla.
  8. Pour the mixture into two 3-1/2-inch ramekins, filling them almost to the top.
  9. Place the ramekins in a brownie pan and surround the ramekins with hot water from the kettle. Cover the pan with aluminum foil.
  10. Bake until the edges are firm but the centers tremble slightly (or until a thin knife inserted in the center comes out clean).
  11. Remove from the water bath, cool, wrap, and refrigerate fro 2 hours or 2 days.
  12. Serve cold. Garnish with whipped cream or just create a tiny well in the center with a knife and pour a splash of heavy cream into the center.
Notes
  1. In a pinch, I have substituted evaporated milk for the cream and been quite pleased with the results. We often use Chocolate Menier, a bar brand used for making hot chocolate, because it's what we have in the house; and Ghiradelli cocoa powder.
Adapted from Williams Sonoma's Paris
Adapted from Williams Sonoma's Paris
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