Chocolate creme brulee

When I got up this morning and looked out my window it felt like fall.  I suppose we are fully 11 days into the month of October so it was bound to happen.  The sky was a little gray, the leaves on the trees are changing colors and starting to drop onto the lawn, the air was cooler than I'd noticed even yesterday.  And even though it wasn't even 8 a.m. I wanted to make soup!  My indulgent potato bacon corn chowder?  My sister Sheila's hearty lentil?  My sister Lori's savory and very festive pumpkin?

Then I remembered that I'd told my Facebook friends that I'd share a recipe for chocolate creme brulee.  So I'll get to the soups and stews in the weeks to come, but today it is creme brulee.

As with any recipe I strongly urge you to read the recipe all the way through before you begin.  There's nothing more frustrating than to get part way through preparations to learn that the author has sneaked in an ingredient that isn't listed with the others or requires a fancy implement that you don't have.  When I share a recipe I try to modify it so that those surprises are eliminated or minimized but you still want to take the 3 minutes to peruse your recipe ahead of time.

A few quick tips about the creme brulee -

• When it calls for finely chopped baking chocolate, I grate mine.  It takes longer but you get a much smoother creme out of it and it takes less time on the stovetop.
• Make sure your custard cups (aka baking dishes or ramekins) are broiler safe.  Some aren't and you can have a disaster on your hands if you superheat the wrong glass or ceramic.  Mine are not broiler safe so I use a butane torch.
• Put a teapot of water on to boil.  The spout will make it easy to pour when the recipe directs you to do so.
• This is a make-ahead recipe.  Make it early in the day or a day or two before you plan to serve it.
• Little sugared orange peel spirals, mint leaves or raspberries make a lovely presentation detail.

Chocolate Creme Brulee

2 cups whipping cream
3 squares semisweet or bittersweet  baking chocolate, finely chopped
3 egg yolks
1/2 cup granulated sugar
2 tsp vanilla
3 Tbsp brown sugar

1.  Preheat oven to 325 degrees F.  Heat cream in medium saucepan over medium heat until it just begins to simmer (do not boil).  Remove pan from heat;  stir in chocolate until melted and smooth.  Set aside to cool slightly.
2.  Beat egg yolks and granulated sugar in large bowl with electric mixer at medium-high speed about 5 minutes or until mixture thickens and becomes pale in color.  Whisk in chocolate mixture and vanilla until well blended.
3.  Divide mixture among 4 (6 ounce) custard cups or baking dishes. Place cups in baking pan; place pan in oven.  Pour boiling water into baking pan to reach halfway up sides of custard cups.  Cover pan loosely with foil.
4.  Bake 30 minutes or until edges are just set.  Remove cups from baking pan to wire rack to cool completely.  Cover with plastic wrap and refrigerate 4 hours or up to 3 days.
5.  When ready to serve, preheat broiler.  Spread about 2 teaspoons brown sugar evenly over each cup.  Broil 3-4 minutes, watching carefully, until sugar bubbles and browns.  Serve immediately.

Source:  Favorite Brand Name Chocolate cookbook, Copyright 2008 Publications International, Ltd.

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