Strawberry Milk Chocolate Crème Brulees|
These little pots of strawberries, rich milk chocolate, and light caramel crusts are sure to delight even the most jaded of hearts. Use a very high quality chocolate for this recipe for best results. This recipe is perfect for any romantic dinner as it can be made well ahead of time, leaving plenty of free time available on the big day!
1/2 cup heavy cream
1/2 cup half-and-half
2 ounces milk chocolate, finely chopped
2 large egg yolks
2 1/2 tablespoons sugar, divided
6 sliced strawberries, plus additional for garnish if desired
Preheat oven to 300°F. Bring the heavy cream and half-and-half to boil in a medium heavy saucepan. Reduce heat to low. Add the chocolate and whisk until melted and smooth. Remove from the heat. Beat the yolks one at a time in a large bowl. Add the 1 1/2 tablespoons sugar and beat until thick and lemon colored. Gradually whisk in the chocolate mixture, making sure to add slowly to prevent curdling. Divide the strawberries among two 3/4-cup custard cups. Scrape the custard into the cups on top of the strawberries. Place the cups in a baking pan large enough so that the cups do not touch each other or the sides of the pan. Add enough hot water to pan to come halfway up the sides of the cups. Bake until custards are set, about 50 minutes. Remove the custard cups from the pan and let sit at room temperature for two hours. Cover and refrigerate overnight. Preheat the broiler. Sprinkle each custard with 1 tablespoon sugar. Broil until sugar turns golden, watching closely to avoid burning, about 3 minutes. Refrigerate until custards are set, 1 to 2 hours. Garnish with strawberry fans if desired.
Makes 2 generous servings.
Preparation Time: 15 minutes
Cooking Time: 60 minutes
Chilling Time: 10 hours
Total Time: 11 hours, 15 minutes