You know I had to do it. You know I had to try a chocolate creme brulee. It really turned out quite nice.
Milk Chocolate Creme Brulee (Adapted from Cooking Light)
1 c milk
1 c heavy cream
1/4 c sugar
1/4 t salt
4 oz milk chocolate, chopped
2 egg yolks
1 T Amaretto
1/2 t vanilla
1 t chocolate extract
2 T Raw sugar
Combine milk, heavy cream, 2 T sugar, and salt in a saucepan. Heat until it just starts to bubble around the edge. Remove from heat and add chocolate. Stir until chocolate melts.
In a medium bowl whisk eggs, yolks, and sugar. Gradually whisk in the cream mixture. Whisking constantly. Add Amaretto, vanilla, and chocolate extract. Pour mixture through a small strainer into ramekins. Place ramekins in a 13x9 pan. Add hot water to the pan until the water is about 1/2 up the ramekins. Bake at 300 for 50 minutes or until center is slightly jiggly.
Carefully remove ramekins from pan (using tongs with rubberbands wrapped around them). Cool completely. Refrigerate at least 4 hours. When ready to serve, sprinkle raw sugar over the top of the custard and use a blow torch to caramelize or place under broiler.
These were a little more set than the regular creme brulee and very rich. The Sous Chef said that the one portion was too big - I disagree! One portion was not enough! I would like to try it with dark chocolate and some Chambord. I think I will have to add a little more sugar but I think it would be delicious. I'll let you know.