Chocolate Crème Brûlée
- 1 1/4 cup heavy cream
- 1/2 cup milk
- 2 oz dark chocolate, coarsely chopped
- 4 tbsp brown sugar
- 4 None egg yolks
- 1 - 28 oz can apricot halves, 4 left whole, remainder cut into wedges
- 1 None lime, zested and juiced
- 2-3 tbsp apricot or peach liqueur
- Preheat oven to 300u0b0F. Grease 4 ramekins. Bring cream and milk to a boil. Add chocolate, stirring until dissolved. Combine sugar and egg yolks, then slowly add chocolate cream, stirring. Transfer to prepared ramekins. Place in a deep-sided roasting pan. Add hot water halfway up the sides of the ramekins and bake for 1 hour. Once cooked, carefully remove ramekins and allow to cool. Chill overnight.
- To serve, puree 4 apricot halves, lime juice and liqueur. Add apricot wedges and lime zest. Set aside. Sprinkle ramekins with sugar. Caramelize with a kitchen blowtorch or by putting ramekins under a broiler. Serve immediately with apricot compote on the side.
heavy cream, milk, chocolate, brown sugar, egg yolks, apricot halves, lime, apricot
Taken from recipes-plus.com/api/v2.0/recipes/17752 (may not work)