Cherry-Chocolate Creme Brulee
- Quick Glance
- Quick Glance
- 30 M
- 4 H, 30 M
- Serves 6
Place the bittersweet and semisweet chocolates in a medium bowl and rest a fine-mesh sieve over the top.
In a large bowl, whisk together the egg yolks and 1/4 cup of the sugar until a light lemon yellow, about 3 minutes.
In a medium pan, bring the cream to a boil and immediately remove from the heat. Slowly add one-third of the hot cream, whisking constantly, to the egg yolks. Whisk the tempered egg yolk mixture into the remaining hot cream in the pan and cook, whisking gently, over medium-low heat, taking care not to allow the mixture to boil. The custard will thicken and should coat the back of a spoon. Immediately pour the custard through the sieve and onto the chopped chocolate. Stir until the chocolate has melted and the mixture is smooth. Add the vanilla.
Divide the cherries evenly among six, 8-ounce ramekins. Pour over the chocolate custard and let cool to room temperature. Refrigerate until firm, about 4 hours.
Preheat the broiler. Place the chilled custards on a baking sheet. Sprinkle the remaining 1/2 cup sugar evenly over the tops. Set under the broiler, about 4 inches from the heat source, and broil until the sugar is caramelized and golden. (Alternatively, you can use a kitchen butane torch to caramelize the tops.) Serve immediately.
Recipe Testers' Tips
This recipe is so easy. The hardest part is waiting for it to set up in the fridge. Be sure to use quality chocolate or it may end up a little grainy. This is definitely going in my recipe file as it is simple to make and so delicious.