Ingredients
- 600ml/ 1 pint double cream
- 1 vanilla pod split
- 300g/11 ounces plain dark chocolate
- 4 medium egg yolks
- 55g/ 2 ounces icing sugar, sifted
- 3 Tablespoons caster sugar
Directions
In a heavy pan heat the cream with the vanilla pod until scalding hot but not boiling. Remove from the 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, filling almost to the brim. Stand in a bain-marie( water, halfway up the sides). Bake in a preheated oven at 180C/350*F./Gas 4 for 30 minutes until firm. Remove and cool. Chill overnight or up to 48 hours. Sprinkle caster sugar over the top and put under a hot grill or broiler to carmelize. Serve within the hour.
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Submitted 6/13/05.
Source: Two Fat Ladies Show #FL1Co2 PONY CLUB
Submitted By: Eileen Werth
crzylegs@erols.com
Chocolate Creme Brulee