Godiva Chocolate Creme Brulee

• 1 quart heavy cream
• 3/4 cup Godiva original chocolate liqueur
• 16 egg yolks
• 2 1/2 cups sugar
• 1 cup sugar

1. Bring the heavy cream and liquor to a boil and remove from heat.
2. Whisk together the egg yolks and first sugar (2 1/2 cups).
3. Temper the egg mixture into the cream mixture.
4. Pour into 4-ounce ramekins to the top.
5. Place ramekins into a larger cake pan and pour hot water 1/2 of the way up the ramekin.
6. Bake in a 320u0b0 F oven for 45 minutes to an hour (firm to the touch).
7. Remove them from the pan and cool to room temperature.
8. Sprinkle a generous amount of sugar on the top and brown off under your broiler or use a torch.
9. Let the melted and browned sugar set for a few minutes before serving.
10. If bruleed properly the sugar will break like glass under the spoon.

heavy cream, godiva original chocolate liqueur, egg yolks, sugar, sugar

Taken from www.food.com/recipe/godiva-chocolate-creme-brulee-74603 (may not work)