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Ingredientes
- 3 c. Heavy Cream
- 8 x Egg Yolks
- 1 c. Granulated Sugar
- 1/2 c. Unsweetened Cocoa Pwdr - firmly packed
- 1/2 tsp Almond Extract
- 3 ounce Bittersweet Chocolate -- melted
- 1/2 c. Almonds -- sliced
- 1/4 c. ( 4 Tsp) Brown Sugar
Direcciones
- In a medium saucepan over medium heat, heat cream till bubbles start to create around edges of pan. In a large saucepan, whisk together egg yolks, granulated sugar, and cocoa. Slowly add in warm cream to yolk mix, whisking constantly. Place over medium heat and cook, stirring constantly, 5 to 7 mins, or possibly till mix thickens.
- Temperature should be approximately 1750 to 1800F on a candy thermometer. Don't boil. Remove from heat and add in bittersweet chocolate; stir to blend well.
- Divide mix proportionately among 8 ovenproof 1/2-c. custard or possibly souffle dishes. Sprinkle almonds over top, dividing proportionately. Cover and chill 6 hrs or possibly overnight. One hour before serving, place all dishes in freezer.
- Just before serving, preheat boiler. Sprinkle top of each creme brulee with 2 tsp brown sugar. Place dishes under broiler 5 to 6 inches from heat and broil 1 1/2 to 2 mins, just to caramelize sugar.
- Watch carefully since brown sugar burns easily. Serve immediately.
- Any leftover creme brulee can be kept in refrigerator and eaten with a day.
- NOTES: Any bittersweet chocolate creme brulee is heavenly. You must be certain to freeze for at least 1 hour before broiling to caramelize the brown sugar.
- Preparation Time:0:25
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 89g | |
| Recipe makes 8 servings | |
| Calories 345 | |
| Calories from Fat 207 | 60% |
| Total Fat 23.85g | 30% |
| Saturated Fat 13.89g | 56% |
| Trans Fat 0.0g | |
| Cholesterol 62mg | 21% |
| Sodium 20mg | 1% |
| Potassium 141mg | 4% |
| Total Carbs 34.52g | 9% |
| Dietary Fiber 3.0g | 10% |
| Sugars 26.8g | 18% |
| Protein 3.78g | 6% |
