Chocolate Vanilla Double Dip Creme Brulee

Chocolate Vanilla Double Dip Creme Brulee Ingredients

CUSTARD	5 oz Bittersweet or semisweet
1/2 c Milk	Chocolate, coarsely chopped
2 c Heavy (whipping) cream	4 oz Unsalted butter, chopped
1/2 c Sugar	4 lg Eggs* separated, at room
2 Vanilla beans, split	Temperature
Lengthwise	4 tb Sugar
6 Egg yolks - room temperature	Plus
Blended with fork	6 tb Sugar for caramelizing
CHOCOLATE MOUSSE	1/4 ts Cream of tartar

Instructions for Chocolate Vanilla Double Dip Creme Brulee

For the custard; place the milk, cream and sugar in a heavy medium sized saucepan. Scrape the seeds from the vanilla beans into the mixture and add the split skins too. Bring to a boil over medium heat. Remove from heat and steep for at least one hour or until the mixture cools to room temperature. Discard the split skins of the beans. Preheat the oven to 300 degrees. Place eight three inch ramekins in a large baking pan. Pour enough water into the pan to come three quarters of the way up the sides of the ramekins. Remove the ramekins and place the baking pan with the water in the oven to preheat for about 15 minutes. Whisk the six egg yolks into the cooled milk mixture. Strain through a fine sieve into the ramekins, filling only about half full (leave room to add the chocolate mousse layer). Place the ramekins in the preheated prepared pan. Bake in the preheated oven until set and a knife inserted into the custard comes out dry. *no time stated in recipe* Remove dishes from the water bath and cool to room temperature. For the chocolate mousse: melt the chocolate and butter in the top of a double boiler over gently simmering water until chocolate is smooth, stirring occasionally. Cool until tepid, about 25 minutes. Using an electric mixer, beat the four egg yolks with two tablespoons of the sugar until a slowly dissolving ribbon forms as the beaters are lifted. Fold the tepid chocolate into the yolks. Using a clean dry beater and bowl, beat the four egg whites and the cream of tartar until soft peaks form. Add the remaining two tablespoons of sugar one at a time and continue beating until barely stiff. Gently fold half of the whites into the chocolate mixture, fold in the remaining whites. Spoon the chocolate mousse over the cooled baked custards, smoothing the tops with a spatula. Cover with plastic wrap and refrigerate at least 4 to 6 hours or overnight. Remove from refrigerator 30 minutes before serving. To serve, preheat the broiler (or use stovetop salamander or small propane torch). Sprinkle a little less than one tablespoon sugar over each dessert. Place about two inches below the heat source and broil until the sugar is melted and caramelized, about two minutes, watching CAREFULLY. Serve immediately. NOTE:uncooked egg yolks may be contaminated with salmonella and should be avoided by young children, the elderly and anyone with immune system deficiencies. Per ser: 594 cal; 8 gm protein; 41 gm carbo; 47 gm fat; 381 mg chol; 27 gm sat fat; 69 sodium. Washington Post May 1, 1996 == Courtesy of Dale & Gail Shipp, Columbia Md. From: Gail Shipp : Date: 05-04-96 Posted to MM-Recipes Digest V3 #194 Date: Sat, 13 Jul 1996 01:46:19 -0400 From: BobbieB1@aol.com

Main Ingredient: ChocolateCuisine: Uncategorized

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