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Chocolate and Vanilla Creme Brulee

For a truly delicious dessert that will impress every guest, try this fancy recipe. It tastes so delicious.—Taste of Home Cooking School, Greendale, Wisconsin

8 ServingsPrep: 30 min. Bake: 35 min. + chilling

Ingredients

4 cups heavy whipping cream
9 egg yolks
1 cup sugar, divided
1 teaspoon vanilla extract
1/2 cup semisweet chocolate chips

Directions

In a large saucepan, heat cream until bubbles form around sides of
pan. In a small bowl, whisk egg yolks and 3/4 cup sugar. Remove
cream from the heat; stir a small amount of hot cream into egg yolk
mixture. Return all to the pan, stirring constantly. Stir in
vanilla. Set aside.
In a microwave, melt chocolate chips; stir until smooth. Slowly whisk
in 2 cups of cream mixture until smooth. Transfer to eight ungreased
6-oz. ramekins or custard cups.
Slowly pour remaining cream mixture over the back of a small spoon
into the ramekins, forming layers. Place ramekins in a baking pan;
add 1 in. of boiling water to pan.
Bake, uncovered, at 325° for 35-40 minutes or until centers are
just set (mixture will jiggle). Remove ramekins from water bath;
cool for 10 minutes. Cover and refrigerate for at least 4 hours.

2 of 2

Chocolate and Vanilla Creme Brulee (continued)

Directions (continued)

If using a creme brulee torch, sprinkle custards with remaining
sugar; heat until caramelized. Serve immediately.
If broiling the custards, place ramekins on a baking sheet; let stand
at room temperature for 15 minutes. Sprinkle with sugar mixture.
Broil 8 in. from the heat for 4-7 minutes or until caramelized.
Refrigerate for 1-2 hours or until chilled.
Yield: 8 servings.

Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.