Dark Chocolate Sea Salt Caramel, Creme Brûlée!
4 egg yolks
1/3 cup brown sugar
1/2 tsp vanilla
Dash of salt
2 cups heavy cream
6 oz bittersweet chocolate pieces
Heat oven to 325 degrees
Place 6 small ramekins into a baking pan. Set aside.
Over medium heat, warm cream until it just begins to simmer around the edges. Remove from heat and add chocolate. Whisk until smooth. Set aside.
In a medium sized bowl, whisk together egg and egg yolks. Add sugar, vanilla and salt, and whisk until very smooth. Add a small amount of chocolate mixture into egg mixture and mix until smooth. Repeat until chocolate mixture is thoroughly incorporated.
Divide evenly between ramekins. Place pan in to the oven and pour hot water into the baking pan, reaching to about half way up the ramekins.
Bake for 40-45 minutes or until just set.
Cool completely and refrigerate for at least 1 hour.
Sea Salt Caramel:
Sea Salt Flakes
To finish custards, sprinkle tops evenly with 2-3 tsp granulated sugar. Torch evenly back and forth across the top at a 90 degree angle until caramelized. Or broil custards on top rack until caramelized. Cool 1-2 minutes then lightly sprinkle with salt flakes.
Makes 6 servings
Recipe by Amy Richardson