Dark Chocolate Crème Brûlée

• 2 cups whipping creamcream
• 2 cups half and halfhalf-and-half
• 8 ounces semisweet chocolate, finely chopped
• 8 large egg yolksegg
• 1/3 cup plus 8 tablespoons sugarsugar

1. 01Preheat oven to 300°F. Bring cream and half and half to boil in heavy large saucepan. Reduce heat to low. Add chocolate and whisk until melted and smooth. Remove from heat. Whisk yolks and 1/3 cup sugar in large bowl to blend. Gradually whisk in hot chocolate mixture. Strain.
2. 02Divide custard among eight 3/4-cup custard cups. Place cups in large baking pan. Add enough hot water to pan to come halfway up sides of cups. Bake until custards are set, about 50 minutes. Remove from water; chill 2 hours. Cover and refrigerate overnight.
3. 03Preheat 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.

Sign in and stock your pantry to see what you have for this recipe.