Chocolate Creme Brulee With Cherries
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Chocolate Creme Brulee With Cherries
  Chocolate    Cherries  
Last updated 6/12/2012 1:15:26 AM. Recipe ID 44812. Report a problem with this recipe.
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      Title: Chocolate creme brulee with cherries
 Categories: None
      Yield: 1 Servings
      6 oz Semisweet chocolate
      2 c  Heavy whipping cream
      4    Egg yolks; beaten
    1/4 c  Superfine sugar

    3/4 lb Bing cherries; pitted
    2/3 c  Water
    1/4 c  Superfine sugar
      2 ts Arrowroot
      2 ts Ice water
      2 tb Kirsch
      4    Maraschino cherries; for
           -garnish, (up TO 6)
  This is a intensely chocolate creamy indulgence you can make ahead.
  It's topped with a thin layer of crisp caramel while waiting
  underneath is a velvety chocolate cream and a cherry surprise.
  Preheat oven to 400 degrees F.
  Place the cherries, water and superfine sugar in a saucepan over
  moderate heat. Stir to dissolve the sugar, then bring to the boil,
  reduce the heat and simmer for 3 minutes. Mix the arrowroot with the
  cold water and stir into the cherries. Stimmer for 2 minutes,
  stirring occasionally. Stir in the kirch and let cool.
  Meanwhile, in a saucepan, carefully melt the chocolate with the cream
  and mix. Bring to a boil, then let cool slightly. Pour the chocolate
  cream into the beaten egg yolk and whisk. Strain the mixture.
  Equally divide the cherries among the individual ramekins. Spoon the
  chocolate cream to fill. Bake in oven for about 10 minutes in a bain
  marie (or until a skin forms on top). Let cool. To finish, heat the
  broiler. Sprinkle each with an even layer of superfine sugar. Place
  the ramekins under the broiler as close to the heat source as
  possible. Broil for about 2 minutes or until the sugar melts, bubbles
  and caramelizes. Remove from broiler and let cool . The caramel will
  form a crisp layer on top. Chill. Before serving decorate with one
  single stemmed cherry on top. (Serving suggestion: offer him your
  cherry to eat.) Recipe inspired by Anne Willan.

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Recipe ID 44812 (Apr 03, 2005)

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