Yield: 4 Servings
In a medium-sized bowl, whisk the egg yolks and 1/3 cup of the sugar until smooth. In a 2-quart saucepan, bring the whipping cream to a simmer over medium-high heat, stirring continuously Add the white confection to the cream. Remove the saucepan from the heat and whisk the mixture until the white confection has melted. Gradually add to the egg yolk mixture, whisking continuously until smooth. Add the vanilla extract.
Pour the mixture into four ramekins or custard cups. Place the ramekins in a 9 x 13-inch baking pan. Pour water into the pan (do not allow any water to fall into the ramekins) until the ramekins are sitting in 1 to 1-1/2 inches of water.
Bake 45 minutes, or until set. Gently jiggle the ramekins to determine whether the crème brûlée is done; the centers should wiggle just slightly. Remove from the oven, preheat the broiler, and sprinkle 1 teaspoon of the remaining sugar over each ramekin. Return to the oven and place under the broiler until sugar has caramelized. Garnish each ramekin with 3 raspberries and 1 mint sprig, and serve chilled. The crème brûlée may be covered and stored in the refrigerator overnight.
GHIRARDELLI CHOCOLATE COOKBOOK
Text by Neva Beach
Photography by Bill Schwob
Ten Speed Press
146 pages, paper, $16.95
(Reprinted with permission.)
This page originally published as part of the electronic Gourmet Guide between 1994 and 1998.
Copyright © 2007, Forkmedia LLC. All rights reserved.
Modified March 2007
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