Dense, smooth, and outrageously rich, this version of creme bnllee has to be one of my favorites. I love serving it to surprised guests, who think that vanilla is the only flavor that creme bnllee comes in! Be sure to use a good-quality chocolate, such as Guittard, Ghirardelli, Lindt, Scharffen Berger, or Valrhona.
SERVES 6
INGREDIENTS
- 2 cups heavy cream
- 3/4 cup granulated sugar
- 6 ounces bittersweet chocolate, chopped
- 5 large egg yolks
- 2 teaspoons vanilla bean paste or vanilla extract
- 2 cups water
- 1/4 cup demerara or coarse sugar
INSTRUCTIONS
- In a small saucepan, heat the cream and granulated sugar over medium-high heat until the sugar dissolves. Remove from the heat and add the chopped chocolate, stirring until the chocolate is melted. Set aside to cool slightly.
- In a mixing bowl, whisk together the egg yolks and vanilla. Slowly pour the chocolate cream into the eggs, whisking until blended. Strain the mixture into a large measuring cup and pour into six 4-ounce ramekins. Cover the ramekins tightly with aluminum foil.
- Pour the water into the pressure cooker. Arrange the trivet and steamer basket in the bottom, and stack the ramekins in the basket. Lock the lid in place and cook at high pressure for 8 minutes.
- Release the pressure naturally and remove the lid, tilting the pot away from you to avoid the escaping steam. Let the custards cool for about 10 minutes in the pressure cooker. Remove them from the pressure cooker and discard the aluminum foil. Blot any accumulated moisture from the top of the custards and cool completely. Refrigerate for at least 4 hours or up to 24 hours.
- When ready to serve, sprinkle each custard with some of the demerara sugar. Using a kitchen torch, melt and caramelize the sugar by holding the torch 10 inches from the custards for about 3 minutes. Alternatively, preheat the broiler and arrange the custards on a baking sheet. Broil them 4 inches away from the heat until the sugar begins to caramelize, about 3 minutes.
- Serve the crème brûlées immediately.
