RECIPE: What a way to go - warning, a real heart-stopper!
A friend (?) brought this over last week for me to try & I nearly fell into the dish. After smacking her around, she gave me the recipe:
BLACK & WHITE CREME BRULEE (serves 8)
8 large egg yolks
1/3 cup + 8 tsp sugar, divided
3 cups heavy whipping cream
1 vanilla bean, split lengthwise
4 oz bittersweet or semisweet chocolate, very finely chopped
Preheat oven to 350Â°. Whisk yolks & 1/3 cup sugar in a large bowl, blending well.
Pour cream into a heavy saucepan over medium heat. Scrape seeds from bean into cream & add bean. Bring mixture to a simmer; remove from heat. Very gradually whisk hot cream mixture into yolks. (If you do it too fast, you'll have scrambled eggs.) Strain custard into another large bowl. Transfer a scant 2 cups custard to a medium bowl. Immediately add chocolate to remaining custard in large bowl. Whisk until chocolate melts & mixture is smooth.
Pour chocolate custard equally in eight 2/3 cup ramekins. Place ramekins in a large roasting pan. Pour enough hot water into pan to come halfway up sides of ramekins.
Bake 25 minutes or until custard is barely set in center. Transfer ramekins to a baking sheet & refrigerate for 30 minutes or until the tops feel firm. Maintain oven temperature.
Spoon vanilla custard evenly over ramekins. Place ramekins in roasting pan. Pour enough hot water into pan to come halfway up sides. Bake 35 minutes or until custard is barely set in center.
Preheat oven to broil. Arrange 4 ramekins on a baking sheet. Sprinkle each with 1 tsp sugar. Broil 1 minute or until sugar browns. Repeat with remaining custards & sugar. Refrigerate custards at least 1 hour before sering. Can be prepared up to 6 hours ahead, but keep refrigerated.~~
I'm quite sure you could substitute vanilla extract & just add it after whisking the hot cream into the yolks.