Chocolate Creme Brulee with Raspberries

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Jan. 27, 2011


For rich cooked chocolate custard
Bittersweet chocolate 6 Ounce , chopped (Fine Quality)
Whipping cream 1 1/3 Cup (21.33 tbs)
Egg yolks 5 (Room Temperature)
Sugar 3 Tablespoon
For fruit and topping
Raspberries 1 1/2 Cup (24 tbs) , well chilled
Packed dark brown sugar 9 Tablespoon (1/2 Cup Plus 1 Tablespoon)
Whipping cream 1/2 Cup (8 tbs)
Raspberries 18 (For Garnish)


1. Custard: Melt chocolate in a double boiler or heatproof medium bowl over hot, not simmering, water over low heat, stirring occasionally. Stir until smooth. Remove from pan of water; cool to body temperature.

2. Scald cream in a small heavy saucepan by heating until bubbles form around edge of pan.

3. Whisk egg yolks lightly in a heatproof medium bowl. Add sugar; whisk until well blended. Gradually whisk in hot cream. Return mixture to saucepan, whisking constantly. Cook over low heat, stirring mixture and scraping bottom of pan constantly with a wooden spoon, until mixture thickens slightly and reaches 160°F [70°C] on an instant-read thermometer; begin checking after 5 minutes. To check whether it is thick enough without a thermometer, remove mixture from heat. Dip a metal spoon in it and draw your finger across back of spoon. Your finger should leave a clear path in mixture that clings to spoon. If it does not, continue cooking another 30 seconds and check again. Do not overcook mixture or it will curdle.

4. Immediately pour into a bowl; stir about 30 seconds to cool. Cool 5 minutes.

5. Pour 1 cup custard over melted chocolate; whisk until blended. Using a whisk, gradually stir remaining custard into chocolate.

6. Pour chocolate custard into a large bowl; cool to room temperature, stirring occasionally. Cover and refrigerate at least 4 or up to 6 hours.

1. Fruit and Topping: Put 1/4 cup berries in 1 layer in each of six 2/3-cup ramekins. Stir custard. Carefully spoon about 1/3 cup custard over berries in each ramekin. Spread with a rubber spatula to cover berries.

2. Set broiler rack about 4 1/2 inches from heat source. Preheat broiler. Sift 1 1/2 tablespoons brown sugar evenly over each custard, covering it completely. Brush any sugar off rim of dish.

3. Position 2 ramekins so broiler element can heat them evenly. Broil custards, 2 at a time, keeping door open, about 1 minute or until brown sugar turns a slightly darker shade and forms a slightly firm crust. Check crust by tapping very gently with a spoon, not with your fingers. Watch carefully; sugar burns easily. Repeat with remaining ramekins.

4. Refrigerate custards 1 hour. Custards can be kept, uncovered, up to 1 day in refrigerator.

5. Chill a medium bowl and beaters for whipping cream. Whip cream in chilled bowl until very stiff. Using a pastry bag and medium star tip, pipe a few rosettes of whipped cream onto each custard. Garnish with raspberries.

Recipe Summary

Difficulty Level: Medium

Nutrition Facts

Serving size Complete recipe

Calories 3478Calories from Fat 1943

 % Daily Value*

Total Fat 219 g336.9%

Saturated Fat 134 g670%

Trans Fat 0 g


Sodium 179 mg7.46%

Total Carbohydrates 352 g117.3%

Dietary Fiber 30 g120%

Sugars 311 g

Protein 23 g46%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet