Yes, I said Wednesday. We here at the House Cup Blog like to shake it up from time to time. In order to bring you more of those Fabulous Firsties the classwork recipe review will be moving to Wednesday.
Our lovely History of Magic professors are taking us on a sugar filled field trip to Honeydukes. Thus, we bring you this easy Chocolate Brulle. Enjoy.
Chocolate Creme Brulle - Serves 6 unless you are at my house then it serves 1 for you 5 for me.
1 quart heavy cream
1/2 cup white sugar
2 teaspoons vanilla extract
9 egg yolks
1/2 cup chocolate chips
2 tablespoons white sugar, or as needed
1.Preheat oven to 325 degrees.
2.Pour cream, sugar, and vanilla into a saucepan, and place over medium heat. Stir to dissolve the sugar, and heat until it begins to simmer, then remove from heat. Place egg yolks in a large bowl, and slowly whisk in the hot cream mixture, about 2 tablespoons at a time, until you have added approximately a cup of cream to the yolks. At this point, pour in the remaining cream, and whisk until smooth. Stir in the chocolate chips, and set aside for 5 minutes.
3.Stir the mixture until the chocolate is smooth and evenly distributed. Pour into 6 ramekins or custard dishes, and bake until the center is just set, 15 to 20 minutes. Remove from oven, and allow to cool for 45 minutes, then place into the refrigerator, and chill overnight.
4.Place oven rack in topmost position. Turn oven to Broil.
5.Sprinkle the tops of each creme brulee with sugar until evenly coated, gently pour off excess sugar. Place ramekins onto a baking sheet, and place under the broiler until the sugar bubbles and turns a light caramel brown.
Or if you want to be all fancy you can torch them with a kitchen torch, but far be it for me the girl who burned off her bangs in the third grade to encourage such tricks.