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Black and White Creme Brulee Recipe

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This recipe for Black and White Creme Brulee, by , is from , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Heather Lawrie Smith
Added: Saturday, November 17, 2007


2 1/2 cups whipping cream, divided
5 (1 ounce) semisweet chocolate squares
6 egg yolks
1/2 cup sugar
1 teaspoon vanilla extract
6 tablespoons light brown sugar

Cook 1/2 cup whipping cream and chocolate in a heavy
saucepan over low heat, stirring constantly, until chocolate
melts and mixture is smooth. Pour into a large bowl.

Whisk together remaining 2 cups whipping cream, yolks,
sugar and vanilla until sugar dissolves and mixture is smooth.
Whisk 1 cup egg mixture into chocolate mixture until smooth.
Cover and chill remaining egg mixture. Pour chocolate
evenly into 6 (8-oz.) custard cups; place cups in a 9x13 inch
pan. Add hot water to pan to a depth of 1/2 inch.

Bake at 325 for 30 minutes or until almost set. (Center will be
soft.) Slowly pour remaining egg mixture evenly over
custards, and bake 20-25 minutes or until set. Cool custards
in water in pan on a wire rack. Remove from pan; cover and
chill at least 8 hours.

Sprinkle each custard with 1 tablespoon brown sugar; place
custards in a pan.

Broil 5 1/2 inches from heat (with electric oven door partially
open) until sugar melts (about 2 minutes). Let stand 5
minutes to allow sugar to harden. Makes 6 servings.

NOTE: custard can be made a day ahead and broil the
topping at the last minute.




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