Creme Brulee: Easy and Chocolate

by Michelle

My oldest and dearest friend’s birthday is in May. We were born in the same year and have shared 36 birthdays. When her grandmother was alive, every year she decorated Christie’s birthday cake with wild violets. Now when I find the first violets of May, I have such amazing memories of Grammy presenting her beautiful granddaughter with her favorite cake completely bejeweled in freshly picked wild New Brunswick violets.

Christie loves chocolate. She particularly loves chocolate with violets…

Milk Chocolate Creme Brulee

Preheat oven to 300 degrees F

Bring 1 cup of heavy cream and 1 tablespoon of white sugar just to a boil.

Remove from heat and stir in  3 ounces excellent quality chopped milk chocolate. Let stand 1 minute then whisk until smooth.

In a separate bowl with pouring spout[I use my 8 cup Pyrex measuring cup] whisk 3 large egg yolks with 1/4 teaspoon of vanilla and 1 tablespoon of white sugar.

Slowly pour chocolate mixture into yolks whisking vigorously the entire time.

Divide mixture evenly between 4 – 1/2 cup ramekins.

Place ramekins in pan of boiling water which comes half way up the side of the ramekins.

Place water bath with ramekins in middle of oven and cook uncovered until custards are set. This should take about 40 minutes.

You can tell if the custard is set by inserting a butter knife in the middle of the custard. Pull the knife out – if it’s fairly clean you are good to go!

Allow the custards to cool completely and then chill at least 4 hours. I usually chill over night.

Just before serving sprinkle 1 teaspoon of turbinado sugar evenly over each custard. You can broil the brulee 5 to 7 inches from the broiler for 3 to 4 minutes but better to get yourself a mini torch. [They are adorable and inexpensive!]

If you are so inclined, pick a bouquet of wild violets and decorate each pudding just before serving. The memory will last a life time.

Thanks for reading.