"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

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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