Mint And Chocolate Creme Brulee

• 1 5/8 cups liquid fresh, whole cream
• 9 egg yolks
• 11/16 cup sugar
• 9/16 cup dark chocolate
• 15 fresh mint leaves
• 3 5/8 tablespoons light brown sugar

1. In a saucepan, add fresh cream and mint leaves, bring to boil.
2. Remove from heat, cover with a lid or a plate for 20 minutes to allow the mint to infuse, adding flavor to the fresh cream.
3. Then remove the mint leaves.
4. Preheat oven to 90 degrees Celsius.
5. Put the creme brulee dishes on a baking tray.
6. In a bowl, whisk eggs yolks and sugar.
7. Add fresh cream, mix.
8. Pour mixture through a sieve.
9. Pour sieved mixture in creme brulee dishes, filled 2/3 full.
10. Grate the chocolate in large chips (or not to big pieces of chocolate).
11. Add to creme brulee dishes.
12. Bake 60 minutes. The center of the cremes brulees will be shaky (they will freeze while chiling).
13. Let cool for 30 minutes.
14. Refrigerate for at least 3 hours.
15. Before serving, sprinkle with light brown sugar, and brown lightly with a blowtorch.
16. If a cold dessert is preferred, brown 1 to 2 hours before serving.

liquid fresh, egg yolks, sugar, dark chocolate, mint, light brown sugar

Taken from www.yummly.com/recipe/Mint-and-Chocolate-Creme-Brulee-781972 (may not work)