Today is kind of an important day. And not just because it is Friday.
Although, that is pretty awesome. I am calling today triple treat friday.
One, um hello it’s Friday (I know, I am such a genius.).
Two, I made DARK CHOCOLATE Creme Brulee. Until a few days ago I had no idea this desert even existed. Which is a serious tragedy. Trust me.
Three, there is another birthday in the Gerard family (these are pretty frequent, we have seven of the twelve months covered, with two in February). Today’s victim? Brendan.
Birthday’s are not typically too big of a deal around here. Unless that is, you are Asher and every birthday needs to be celebrated with pink streamer, balloons, a chocolate cake, a beautiful new birthday dress and lots of presents. Oh, and definitely a shiny birthday crown fit for a princess. If you can’t tell by now, she is four.
But for the rest of us it’s a pretty simple day. Filled with a whole lot of happy birthday’s (once someone happens to remember, they then tell another and so on, it is kind of like a domino affect) and whatever dinner and dessert is requested. We like it simple. When we were younger we used to have the huge family birthday parties, but those have since sizzled out since moving to Colorado.
Brendan is actually off in Turkey doing that whole professional snowboard thing so hopefully someone will buy him a slice of cake. I do believe his favorite would involve chocolate and peanut butter. Bren loves peanut butter!
Honestly, I have no idea if Brendan had ever had a Creme Brulee let alone a chocolate one, but I am pretty sure he will eat this up in a second!
I mean you guys, it is a dark chocolate crème brûlée! Silky, smooth and just well, lovable. Probably the best Valentines Day treat there is. And don’t be scared to make these, cause they are really easy! I know, I was pleasantly surprised too! But really all you do is melt some chocolate, heat up some milk, whisk a few eggs, bake and then broil. Easy as shooting cupids arrow.
Ah, sorry I just got all cheesy on you there. Again.
- Preheat oven to 350 degrees. Melt the dark chocolate in the microwave, stirring every 30 seconds until smooth. In saucepan, combine milk, cream, sugar and vanilla extract over medium heat until hot, but not boiling. Add the eggs to a heat proof bowl. Add about a 1/4 a cup of the hot cream and temper the egg yolks. Whisk until smooth and the add the remaining cream, and continue to whisk until smooth. Add the dark chocolate and mix well.
- Strain the custard through a fine mesh strainer and pour in four ramekins (about 6-8 ounce ramekins). Set the ramekins in a 9x13 inch baking pan and place in the oven. Pour hot water in the pan to cover the ramekins half way. Bake 45 to 55 minutes (the custard should jiggle like jello). Carefully remove from the oven and let cool to room temperature. Remove them from the 9x13 inch pan.
- Make the whipped cream by placing your mixing bowl and whisk in the freezer fo 15 to 20 minutes.Pour the cream into the cold bowl and whip cream until stiff peaks are just about to form. Beat in vanilla and sugar until peaks form. Make sure not to over-beat, cream will then become lumpy and butter-like. Store in the fridge until ready to use.
- Preheat broiler. In a small bowl mix a 1/4 cup sugar with 1/4 teaspoon vanilla extract. MIx well and sprinkle custards with the vanilla sugar. Broil 1 to 2 minutes.
- Serve with a dollop of whipped cream - optional.
I think it is all those Hallmark cards. They are killer.