WHOA! Daily Chocolate Fix #10: Chocolate-Caramel Crème Brûlée

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 Chocolate-Caramel Crème Brûlée


Chocoholics are a clever people. WHOA! co-founder Darryle Pollack talked Jamie Jarrard, the pastry chef at the beautiful Post Ranch Inn in Big Cur, CA, to part with his recipe for Chocolate Caramel Creme Brûlée, a dessert she had at a birthday luncheon with girlfriends. Rumor has it it changed her life.

Chocolate-Caramel Crème Brûlée

1 liter heavy cream
½ vanilla bean
6 ounces  Valrhona Manjari 64% Chocolate
½ teaspoon Fleur de Sel
1 cup sugar
Yolks of 9 eggs


Heat cream with vanilla bean and let steep 5 minutes.

Make dry caramel by stirring sugar constantly until deep golden color, with the sugar in a very deep, heavy bottomed pot. Add salt.

Add liquid carefully a little at a time, stirring. Pour hot caramel cream over chocolate. Let sit 2 minutes then whisk gently to combine chocolate.

Whisk yolks until pale yellow. Temper in liquid by adding it slowly while whisking so as not to cook the eggs.

Strain through a fine chinois and bake in ramekins in foil covered water bath (1/2 way up the sides of the dishes) until custard is set. Baking time is different depending on how hot the batter is when you put it in the oven. Keep checking them after 15 minutes. They could take anywhere from 15 minutes to an hour to set up.

Let cool for 2 hours. Sprinkle sugar and torch (or put under the broiler) until golden.

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