Dark Chocolate Crème Brûlée
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.
More From Oxmoor House
Other: 4 Hours
- Calories: 200
- Fat: 13.0g
- Saturated fat: 6.1g
- Protein: 5.5g
- Carbohydrate: 18.7g
- Cholesterol: 235mg
- Iron: 0.9mg
- Sodium: 94mg
- Calories from fat: 59%
- Fiber: 1.2g
- Calcium: 74mg
- 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
- 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.
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