So, has anyone else noticed how fast 2015 is going or is it just me?
Alton Brown's recipe and it never fails me, however, with my recent trip to Savannah, GA and the purchase of this magnificent sweet + tangy raspberry sugar from The Spice & Tea Exchange, I was encouraged to widen my creme brulee horizon. I made this recipe to make exactly two brulees so I wouldn't have to have five by myself annnd it takes way less time. I just loved the rich indulgence of this creamy custard paired with the slight tang of the raspberry sugar - it was dangerously delicious.
Chocolate Creme Brulee with Burnt Raspberry Sugar
9 fluid oz heavy cream
1/2 cup sugar
2 TBS unsweetend cocoa powder (sifted)
1/4 leveled semi sweet chocolate chips
1/4 tsp almond extract
3 egg yolks
1.In a mixing bowl whisk the egg yolks and set aside.
2.In a sauce pan add cream, sugar, and almond extract and heat on medium low heat, stirring until sugar has dissolved. Add chips and cocoa powder and stir until smooth.
3.Pour a little bit of chocolate mix into egg mix and whisk (you want to temper the eggs so they don't end up scrambled) pour the rest of the chocolate mix into bowl, then strain into 2 ramekins and place in fridge for at least two hours.
4.Preheat oven to 325 degrees F. In a water bath, place ramekins and carefully place in oven (you can also pour in water once the pan is in the oven instead, some consider this to be easier) and bake for 30-40 min. or until custard is set and jiggles slightly in the middle.
5.Cool, then top with sugar and torch until burnt and crisp, wait 5 min. then enjoy.
*Please note you cannot torch a brulee using a candle lighter (believe me I've tried). If you're a serious foodie I would suggest investing in a Brulee Torch you can use it for other cool stuff like toasting meringue, marshmallow, searing tomato skins and bell peppers and other cool stuff.