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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.
Dark Chocolate Creme Brulee
Servings: 4 ramekins
Calories Per Serving: 1081 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 6 ounces dark chocolate finely chopped
- 1 cup milk
- 1 cup heavy cream
- 1/4 cup sugar
- 1 teaspoon vanilla extract
- 4 large egg yolks beaten
- vanilla sugar
- 1/4 teaspoon vanilla extract
- 1/4 cup sugar
- vanilla whipped cream - optional or use store bought whipped cream
- 1 cup heavy whipping cream very cold
- 1 tablespoon powdered sugar
- 1 teaspoon vanilla extract
Instructions
- 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.
Thanks for sharing this recipe. My Red Hat Society chapter is having a “chocolate fest” tea on Sunday afternoon – and this just looks so fabulous. One question – do you absolutely have to strain the custard? I don’t have a strainer and am wondering if I need to go out and buy one.
I’m torn between this recipe and another one I found which is a slow cooker recipe for chocolate cake and fudge sauce (a gluten free recipe). This is making me hungry!!!!!…………..
Honestly, I am not sure about the strainer. If it we me I would give it a try without first. The custard is very smooth as is so my guess would that these will still turn out great. But I can not say for sure. I hope you enjoy these!
This looks wonderful! I love chocolate! I saw your post over at Wednesday Extravaganza!
oh my gosh I need this, like now!
I have been dying to try chocolate creme brulee!!! Thanks for the recipe!
Of course! It so silky and chocolatey! I am pretty sure I undercooked mine, but I think I liked them this way! I wish I still had some left!
These look HEAVENLY! Thanks for sharing this awesome recipe!! =D
Oh, wow! This look delicious. I would love for you to come over to my blog hop and share this there!
http://countrifiedhicks.blogspot.com/2013/02/mondays-with-countrified-hicks-blog-hop.html
Wow does this dessert look delicious. Cannot wait to try this one out.
Welcome to the brulee world… chocolate is one I need to try. Thanks for sharing this recipe on foodie friday.
Oh my… I am a dark chocolate addict for sure! These look amazing… xoxo~ Ruthie
Come and grab a featured button… You were featured at Super Saturday!! Please share some more of your delicious recipes too 🙂 xoxo~ Ruthie
Thanks so much for featuring me!!!
This sure looks good! Wonderful recipe. Would love to have you share this at What to Do Weekends on my blog. It’s a great Weekend treat, don’t you think? Take care, Linda
http://www.craftsalamode.com/2013/01/sweet-and-wonderful-friends-its-time.html
Yum, this looks so decadent. I’d love it if you would share these at my Saturday Spotlight linky party. 🙂 http://angelshomestead.com/saturday-spotlight-2-features/
I love creme brulee! I’m curious, what is your method for separating the egg yolks? Doing a little research 🙂
HA, thats a funny question. I just crack my egg and toss the yolks back and forth until all I have is the yolk left! Good luck with you research!
Hey Tieghan! Looks awesome. Do you think it would keep if you shipped some to Cebu? 🙂
If it would, I would totally do it!! I am sure Lindsay can make you guys some just as yummy!! Thanks for checking out the site!
Sounds & Looks INCREDIBLE! Pinning … thanks for another fantastic recipe!! 😉
Have a terrific weekend! 🙂
THanks for pinning and you have a great weekend to!
Oh my goodness, this looks amazing! Perfect for Valentine’s Day.
My February Recipe Swap is going on and we’re sharing all things chocolate. I’d love for you to link this up.
http://frugalandfocused.com/2013/02/february-recipe-swap-chocolate/
Have a great weekend.