Chocolate Brownie Brittle Creme Brulee

• 2 cups Heavy Cream
• 1/2 teaspoons Vanilla Extract
• 1 bar (4 Oz. Size) Bittersweet Chocolate, Roughly Chopped
• 8 whole Chocolate Chip Flavored Brownie Brittle Pieces, Crushed Into Fine Crumbs
• 4 Egg Yolks
• 1/3 cups White Sugar
• 5 teaspoons Superfine Or Regular White Sugar
• Fresh Raspberries, For Garnish (optional)

1. Note this requires 4 hours of chill time once prepared.
2. Preheat oven to 350 F. Bring a kettle of water to a boil as you get started.
3. Bring heavy cream and vanilla extract to a boil in a saucepan. Remove from heat and stir in chocolate and Brownie Brittle crumbs until fully melted. Set aside.
4. In a separate large bowl, whisk together egg yolks and white sugar. Gradually whisk chocolate mixture into sugar mixture until well combined.
5. Pour mixture into another bowl through a fine mesh strainer to remove any lumps or bits of cooked egg. Pour into 6 small ramekins and place ramekins into a 9x13 baking pan.
6. Pour boiling water into the 9x13 pan, filling halfway up sides of ramekins. Bake for 35-40 minutes, or until centers are just slightly jiggly.
7. Remove from oven and allow to come to room temperature. Refrigerate for at least 4 hours or until ready to serve.
8. To caramelize the top with sugar, simply add a sprinkling of super fine sugar (regular white sugar works, too) over each ramekin and torch with a kitchen torch. Alternatively, you can set your oven to medium broil and caramelize the top that way.
9. Garnish with raspberries or more Brownie Brittle chunks, if desired. Enjoy!

heavy cream, vanilla, bittersweet chocolate, chocolate, egg yolks, white sugar, sugar, fresh raspberries

Taken from tastykitchen.com/recipes/desserts/chocolate-brownie-brittle-creme-brulee/ (may not work)