Chocolate Creme Brulee

Recipe Ingredients:
1 pint heavy cream
1 vanilla bean, split
11 oz. plain dark chocolate
4 medium egg yolks
2 oz. icing sugar, sifted
3 tbsp. caster sugar

In a heavy pan heat the cream will the vanilla pod until scalding hot but not boiling. Remove from heat, cover and leave to infuse for 15 minutes. Remove the pod and scrape seeds into the cream with the tip of a knife. Break up the chocolate and stir into the cream until melted and smooth.

Put the egg yolks and icing sugar into a bowl. Beat with a wooden spoon until well blended and then stir in chocolate cream. Pour into ramekin dishes. Stand in a pan of water. Bake in a preheated oven at 350 for 30 minutes until firm. Remove and cool. Chill overnight or for up to 48 hours. Sprinkle caster sugar over the top and put under a broiler to caramelize.
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