Dark Chocolate Crème Brûlée

Oxmoor House
Give yourself a break and make these truly decadent desserts the day before your guests arrive. Before serving, sprinkle each custard with sugar and caramelize the top for a delicious combination of warm, crunchy topping and cool, rich custard. Or simply top with a dollop of reduced-calorie whipped topping.

Yield:

6 servings (serving size: 1 crème brûlée)

Recipe from

Recipe Time

Prep: 15 Minutes
Cook: 48 Minutes
Other: 4 Hours

Nutritional Information

Calories 200
Fat 13.0 g
Satfat 6.1 g
Protein 5.5 g
Carbohydrate 18.7 g
Cholesterol 235 mg
Iron 0.9 mg
Sodium 94 mg
Caloriesfromfat 59 %
Fiber 1.2 g
Calcium 74 mg

Ingredients

2 cups 1% low-fat chocolate milk
1 (3.5-ounce) bar bittersweet chocolate, chopped
1 teaspoon vanilla extract
1/2 teaspoon almond extract
4 large egg yolks, lightly beaten
1/8 teaspoon salt
6 teaspoons sugar
6 tablespoons frozen reduced-calorie whipped topping, thawed

Preparation

Preheat oven to 300°.

Heat milk in a heavy saucepan over medium heat to 180° or until tiny bubbles form around edge (do not boil), stirring occasionally. Remove from heat; add chocolate, stirring occasionally, until chocolate melts. Stir in extracts.

Combine egg yolk and salt in a small bowl; stir well with a whisk. Gradually add milk mixture to egg mixture, stirring constantly with a whisk. Divide mixture evenly among 6 (4-ounce) ramekins, custard cups, or shallow baking dishes. Place ramekins in a 13 x 9-inch baking pan, and add hot water to pan to a depth of 1 inch.

Bake at 300° for 40 minutes or until center barely moves when ramekin is touched. Remove ramekins from pan, and cool completely on a wire rack. Cover ramekins, and chill at least 4 hours or overnight.

Sift 1 teaspoon sugar evenly over each custard. Holding a kitchen torch about 2 inches from top of each custard, heat sugar, moving torch back and forth, until sugar is completely melted and caramelized. Top with 1 tablespoon whipped topping. Serve custards immediately.

Note:

Oxmoor House Healthy Eating Collection

January 2005