Bittersweet Chocolate Amaretto Creme Brulee

Food As Art with Jane Ellen Sexton
  1. Place 8 - 4 oz. ramekins in a baking pan with 2 inch sides.
  2. Preheat oven to 325 degrees.
  3. In a medium saucepan, combine the cream, the 1/2 cup sugar, and vanilla bean over medium high heat and bring to a boil.
  4. Remove from heat and add the chocolate, stirring until melted.
  5. In a medium bowl, whisk the egg yolks until light and frothy.
  6. Gradually mix about 1/2 cup of the boiled cream mixture into the whisked egg yolks, stirring constantly.
  7. Slowly pour the yolk mixture into the remaining cream mixture, stirring constantly.
  8. Strain the custard through a fine meshed sieve.
  9. Stir in the amaretto.
  10. Pour custard into ramekins.
  11. Place baking pan on oven shelf and then fill the pan with warm water until halfway up the sides and then bake for 30 to 40 minutes, or until set.
  12. Remove from the oven and the water bath and cool.
  13. Cover with plastic wrap and refrigerate until ready to serve.
To Serve:
  1. Preheat the broiler
  2. Sprinkle the surface of each custard with a teaspoon of sugar.
  3. Place the ramekins under the broiler for about a minute, until the sugar melts and carmelizes. (Optional: use a blowtorch or carmelizing torch to heat the tops of each custard.)
  4. Be careful not to burn the tops. If left too long under the broiler the custard will become soft.
  5. Garnish and serve.
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