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Print this Recipe    Creme Brulee 31

DARK CHOCOLATE CREME BRULEE
Serves 8

2 cups whipping cream
2 cups half and half
8 ounces semisweet chocolate, finely chopped
8 large egg yolks
1/3 cup, plus 8 tablespoons sugar

Preheat oven to 300 degrees F. Bring cream and half and half to
boil in large heavy sauce pan. Reduce heat to low. Add chocolate
and whisk until melted and smooth. Remove from heat. Whisk yolks
and 1/3 cup sugar in large bowl to blend. Gradually whisk in hot
chocolate mixture. Strain.

Divide custard among eight 3/4 cup custard cups. Place cups in
large baking pan. Add enough hot water to pan to come halfway up
sides of cups. Bake until custards are set, about 50 minutes.
Remove from water; chill 2 hours. cover and refrigerate overnight.

Preheat broiler. Sprinkle each custard with 1 tablespoon sugar.
Broil until sugar turns golden watching closely to avoid burning,
about three minutes. (Or you can melt the sugar with a small
propane kitchen torch as I do). Refrigerate until custards are
set, 1 to 2 hours.

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