Bittersweet Chocolate and Balsamic crème brulee

I have tried different variations of crème brulee but my husband loves this one the most. Doesn’t it sound amazing? Guys, I encourage you to try it out :-). This rich and creamy chocolate desert will sure make your dinner special.

Creme brulee without sugar crust
Creme brulee without sugar crust

Yields 2

Ingridients:

1 cup heavy cream

2 egg yolks

½ tsp vanilla extract

1 tsp sugar

1.5 oz dark bittersweet chocolate

½ tsp balsamic vinegar

Directions:

1.Preheat oven to 325 F.

2.Bring to simmer heavy cream and sugar in a sauce pan. Just when it starts to simmer remove from heat, add chocolate, let stand for 2-3 minutes.

3.Meantime, beat egg yolks on medium high speed until pale yellow colour for about 5 minutes.

4.Stir chocolate until smooth, add vanilla extract and balsamic vinegar, whisk until smooth.

5.Whisking constantly, slowly add cream mixture until fully combined ( I add usually 1 tbsp at a time). Divide between two ramekins. Place in a baking pan. Pour enough boiling water in the baking pan to come about halfway up the sides of ramekins.

6.Bake for 30 minutes or until custard is set but wiggles evenly when bumped (like jelly).

7.After it’s baked. Place in the refrigerator to let it cool for minimum 2 hours.

8.Remove crème brulee from the refrigerator for at least 30 minutes prior to browning the sugar on top. Divide 1 tsp of confectioner sugar between two ramekins and sprinkle evenly on top. Using a torch, melt the sugar and form a crispy top. Allow the crème brulee to sit for 5 minutes before serving.

Enjoy 🙂

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