Side Pannel
Chocolate Vanilla Double Dip Creme Brulee
Chocolate Vanilla Double Dip Creme Brulee
- Recipe Submitted by ADMIN on 09/26/2007
Category: Desserts
Ingredients List
- ----------------------------------CUSTARD----------------------------------
- 1/2 c Milk
- 2 c Heavy (whipping) cream
- 1/2 c Sugar
- 2 Vanilla beans, split
- Lengthwise
- 6 Egg yolks - room temperature
- Blended with fork
Directions
CHOCOLATE MOUSSE
5 oz Bittersweet or semisweet
Chocolate, coarsely chopped
4 oz Unsalted butter, chopped
4 lg Eggs* separated, at room
Temperature
4 tb Sugar
Plus
6 tb Sugar for caramelizing
1/4 ts Cream of tartar
For the custard; place the milk, cream and sugar in a heavy medium sized
saucepan. Scrape the seeds from the vanilla beans into the mixture and add
the split skins too. Bring to a boil over medium heat. Remove from heat
and steep for at least one hour or until the mixture cools to room
temperature. Discard the split skins of the beans.
Preheat the oven to 300 degrees. Place eight three inch ramekins in a large
baking pan. Pour enough water into the pan to come three quarters of the
way up the sides of the ramekins. Remove the ramekins and place the baking
pan with the water in the oven to preheat for about 15 minutes.
Whisk the six egg yolks into the cooled milk mixture. Strain through a
fine sieve into the ramekins, filling only about half full (leave room to
add the chocolate mousse layer). Place the ramekins in the preheated
prepared pan. Bake in the preheated oven until set and a knife inserted
into the custard comes out dry. *no time stated in recipe* Remove dishes
from the water bath and cool to room temperature.
For the chocolate mousse: melt the chocolate and butter in the top of a
double boiler over gently simmering water until chocolate is smooth,
stirring occasionally. Cool until tepid, about 25 minutes.
Using an electric mixer, beat the four egg yolks with two tablespoons of
the sugar until a slowly dissolving ribbon forms as the beaters are lifted.
Fold the tepid chocolate into the yolks.
Using a clean dry beater and bowl, beat the four egg whites and the cream
of tartar until soft peaks form. Add the remaining two tablespoons of
sugar one at a time and continue beating until barely stiff. Gently fold
half of the whites into the chocolate mixture, fold in the remaining
whites.
Spoon the chocolate mousse over the cooled baked custards, smoothing the
tops with a spatula. Cover with plastic wrap and refrigerate at least 4 to
6 hours or overnight. Remove from refrigerator 30 minutes before serving.
To serve, preheat the broiler (or use stovetop salamander or small propane
torch). Sprinkle a little less than one tablespoon sugar over each
dessert.
Place about two inches below the heat source and broil until the sugar is
melted and caramelized, about two minutes, watching CAREFULLY. Serve
immediately.
NOTE:uncooked egg yolks may be contaminated with salmonella and should be
avoided by young children, the elderly and anyone with immune system
deficiencies.
Per ser: 594 cal; 8 gm protein; 41 gm carbo; 47 gm fat; 381 mg chol; 27 gm
sat fat; 69 sodium.
5 oz Bittersweet or semisweet
Chocolate, coarsely chopped
4 oz Unsalted butter, chopped
4 lg Eggs* separated, at room
Temperature
4 tb Sugar
Plus
6 tb Sugar for caramelizing
1/4 ts Cream of tartar
For the custard; place the milk, cream and sugar in a heavy medium sized
saucepan. Scrape the seeds from the vanilla beans into the mixture and add
the split skins too. Bring to a boil over medium heat. Remove from heat
and steep for at least one hour or until the mixture cools to room
temperature. Discard the split skins of the beans.
Preheat the oven to 300 degrees. Place eight three inch ramekins in a large
baking pan. Pour enough water into the pan to come three quarters of the
way up the sides of the ramekins. Remove the ramekins and place the baking
pan with the water in the oven to preheat for about 15 minutes.
Whisk the six egg yolks into the cooled milk mixture. Strain through a
fine sieve into the ramekins, filling only about half full (leave room to
add the chocolate mousse layer). Place the ramekins in the preheated
prepared pan. Bake in the preheated oven until set and a knife inserted
into the custard comes out dry. *no time stated in recipe* Remove dishes
from the water bath and cool to room temperature.
For the chocolate mousse: melt the chocolate and butter in the top of a
double boiler over gently simmering water until chocolate is smooth,
stirring occasionally. Cool until tepid, about 25 minutes.
Using an electric mixer, beat the four egg yolks with two tablespoons of
the sugar until a slowly dissolving ribbon forms as the beaters are lifted.
Fold the tepid chocolate into the yolks.
Using a clean dry beater and bowl, beat the four egg whites and the cream
of tartar until soft peaks form. Add the remaining two tablespoons of
sugar one at a time and continue beating until barely stiff. Gently fold
half of the whites into the chocolate mixture, fold in the remaining
whites.
Spoon the chocolate mousse over the cooled baked custards, smoothing the
tops with a spatula. Cover with plastic wrap and refrigerate at least 4 to
6 hours or overnight. Remove from refrigerator 30 minutes before serving.
To serve, preheat the broiler (or use stovetop salamander or small propane
torch). Sprinkle a little less than one tablespoon sugar over each
dessert.
Place about two inches below the heat source and broil until the sugar is
melted and caramelized, about two minutes, watching CAREFULLY. Serve
immediately.
NOTE:uncooked egg yolks may be contaminated with salmonella and should be
avoided by young children, the elderly and anyone with immune system
deficiencies.
Per ser: 594 cal; 8 gm protein; 41 gm carbo; 47 gm fat; 381 mg chol; 27 gm
sat fat; 69 sodium.
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