Chocolate-Raspberry Creme Brulee

Name: Chocolate-Raspberry Creme Brulee
Prep time: 25 min
Cook time: 40 min
Total time: 1 h 5 min
Yield: 10 servings.
Ingredients: 8 ounces semisweet chocolate, chopped; 4 cups heavy whipping cream; 1/2 cup plus 2 tablespoons sugar, divided; 8 large egg yolks, beaten; 1 tablespoon vanilla extract; 30 fresh raspberries; 2 tablespoons brown sugar; Additional fresh raspberries, optional

Just when I thought nothing could beat the specialness of creme brulee, I created this decadent version that stars rich chocolate and sweet raspberries. Cracking through the top reveals a smooth and rich custard everyone enjoys. —Jan Valdez, Chicago, Illinois

Ingredients

8 ounces semisweet chocolate, chopped
4 cups heavy whipping cream
1/2 cup plus 2 tablespoons sugar, divided
8 large egg yolks, beaten
1 tablespoon vanilla extract
30 fresh raspberries
2 tablespoons brown sugar
Additional fresh raspberries, optional

Directions

Place chocolate in a large bowl. In a large saucepan, bring cream and 1/2 cup sugar just to a boil. Pour over chocolate; whisk until smooth. Slowly stir hot cream mixture into egg yolks; stir in vanilla.
Place three raspberries in each of 10 ungreased 6-oz. ramekins or custard cups. Evenly divide custard among ramekins. Place in a baking pan; add 1 in. of boiling water to pan. Bake, uncovered, at 325° for 40-50 minutes or until centers are just set (custard will jiggle). Remove ramekins from water bath; cool 10 minutes. Cover and refrigerate for at least 4 hours.
Combine brown sugar and remaining sugar. If using a creme brulee torch, sprinkle custards with sugar mixture. Heat sugar with the torch 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 sugar is caramelized. Refrigerate for 1-2 hours or until firm. If desired, top with additional fresh raspberries.

Nutrition Facts

1 serving: 549 calories, 46g fat (27g saturated fat), 294mg cholesterol, 44mg sodium, 32g carbohydrate (27g sugars, 2g fiber), 6g protein.

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Reviews

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Average Rating:

catlovesbooks

Apr 6, 2015

This was BEYOND delicious! With rich, deep, and downright beautiful flavors, this is a treat that I cannot wait to make again! Since my family are not raspberry lovers, I substituted strawberries, and it was still wonderful. I want to try more chocolate compatible fruit, and even without fruit altogether! This is a keeper recipe, without a doubt!