Recipe - Chocolate Orange Creme Brulee

4 ounce Bittersweet chocolate;
chopped
1 Three fourths cup Heavy cream
6 lg Egg yolks
1 Whole large egg
One half cup Granulated sugar
1 Three fourths cup Milk
2 tablespoon Grand Marnier
1 teaspoon Orange zest
One fourth cup Packed light brown sugar
Sugar

Preheat oven to 325° F.

Put chocolate in a small metal bowl. In a heavy saucepan heat One half cup cream
over moderately high heat until it just comes to a boil and pour over
chocolate. Let chocolate stand until softened and whisk mixture until
smooth.

In a bowl whisk together yolks, whole egg, and granulated sugar and whisk
in chocolate mixture. In pan heat remaining 1 One fourth cups cream and milk until
mixture just comes to a boil. Add milk mixture to egg mixture in a stream,
whisking, and whisk in Grand Marnier and zest. Skim off any froth.

Divide custard among eight 1/2cup flameproof ramekins (measuring 3 1/4
inches in diameter across the top) set in a roasting pan and add enough hot
water to pan to reach halfway up sides of ramekins. Bake custards in middle
of oven until they are just set but still tremble slightly, about 40
minutes. Remove ramekins from pan and cool custards. Chill custards,
covered loosely, with plastic wrap, at least 4 hours or overnight.

Set broiler rack so that custards will be 2 to 3 inches from heat and
preheat broiler. Sift brown sugar evenly over custards and broil custards
until sugar is melted and caramelized, about 2 minutes. (Alternatively, raw
sugar may be sprinkled over custards and caramelized with a blowtorch.)
Chill custards 20 minutes.

Per serving: 420 Calories; 30g Fat (62% calories from fat); 6g Protein; 34g
Carbohydrate; 261mg Cholesterol; 62mg Sodium

Recipe by: Gourmet10/95

Posted to TNT Recipes Digest by Betsy Burtis ebburtis@ix.netcom.com on
Feb 24, 98