RECIPE: What a way to go - warning, a real heart-stopper!

20 years ago

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.

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Comments (20)

pixistix
20 years ago
Ohhhh, sounds devine . . . do you suppose I could double up on my cholesterol meds for one of those? Thanks, Ginger . . . I'll file it anyway . . .
roselin32
20 years ago
How many dress sizes did you go up after this, Ginger???
Decadent, wouldn't you say??? But you're so right-what a way to go!
RL
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ginger_st_thomas
Original Author
20 years ago
Pixistix, could you pass the cholesterol meds this way please? Or just send the Roto-rooter guy to ream out the arteries.
Roselin, she only brought me over one measly little serving. I could eat this whole recipe myself.
roselin32
20 years ago
Ah, Ginger-she really is a GOOD friend! LOL
Marlen
20 years ago
Wow Ginger! My heart stills beats way too fast with your Slices of Sin recipe. I'll have to really calm myself for this one.
Thanks heaps!
BeverlyAL
20 years ago
I could eat a whole recipe of creme brulee and this sounds so delicious.
Sylvia
20 years ago
Lends new meaning to: "Be still, my beating heart."
ginger_st_thomas
Original Author
20 years ago
What a way to go though, Sylvia!
RuddMD
20 years ago
Creme Brulee is my favorite! I have the ramekins to make it but have never bought the torch to crisp the top! Maybe this will inspire me too!

One good thing about not making this yourself and only ordering in restaurants is you don't see all the ingredients going into the pan. I think this somehow makes it less fattening! Don't you agree. . . . ?

Doris
ginger_st_thomas
Original Author
20 years ago
I know for a fact that the effort of ordering in a restaurant uses up all the calories in a dessert. You also can't raid the refrigerator later that night in a restaurant.

I don't have one of those torch things because I'd probably wind up without eyebrows.
aka_raeanne
20 years ago
Ginger - I tried this recipe last night and it was SUPERB. The chocolate really makes it, but the plain would hold up all on it's own. It was my first time making a brulee and the top didn't form a real crust, but it didn't matter. It was definitely worth going off my diet for LOL. Thanks
Ilene29
20 years ago
Ginger,
This sounds really good. I will have to make this sometime.
Ilene
ginger_st_thomas
Original Author
20 years ago
Raeanne, I'm so glad you liked it. Isn't it bittersweet to see a post by Marlen?
aka_raeanne
20 years ago
Ginger - I didn't even read the other posts. Even though I never really knew Malen - I agree it is very bittersweet to see her post.
starduster
20 years ago
Oh, my gosh... this is going to be great.
woodie
20 years ago
Ginger, you know I don't usually come over here, I hardly ever even lurk! But, somehow I did tonight and saw your post about Marlen. It really is bittersweet, I just made "Marlen's Bacon Pull Apart Bread" over the weekend and my cousin asked for the recipe and I mentioned it on the C/F the other day. Isn't it funny/unreal/wonderful how somebody who you NEVER met can touch you in a special way? (I know that you have met Marlen, but I guess I mean me!) I first got to know her on another Recipe Exchange and then found her over here. She was special, she had some extra bright light.
ginger_st_thomas
Original Author
20 years ago
You nailed it, Woodie. I agree with all you said.
roselin32
20 years ago
And so do I! Wish God had made more of her.
RL`
BigMama
20 years ago
Wow Ginger.....thanks so much for the Marlen boost ....Pretty neat to see her postings on this forum and others...It's wonderful to know how truly loved and respected she is/was....
ruthanna_gw
20 years ago
I have made so many of Marlen's recipes that my family "knows" her (and Ginger, Linda in TN, and others). It's a nice thought that Marlen will be in people's homes for years through making those foods she had shared. That's a wonderful legacy.