Ingredients
- 8 ounces chestnut puree
- 10 ounces heavy cream, whipped
- 1/2 teaspoon cinnamon
- 1-1/2 ounces bittersweet chocolate, chopped
- 2 ounces sugar
Directions
Beat the chestnut puree until light. Fold into the cream, along with the cinnamon and chocolate. Divide evenly among 4 heat proof ramekins and smooth the surfaces. Chill 1 hour.
Sprinkle sugar evenly on the surface of each ramekin. Using a blow torch, flame the sugar until lightly browned. Serve immediately.
Serves 4.
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Submitted 6/13/05.
Source: My files
Submitted By: Marlen
matchlessm@aol.com
Chocolate Creme Brulee