Normally I don’t get excited about cooking. I’m also notoriously poor at following through on anything. But I wasn’t about to let anything stand in the way of me and something chocolate.
Voila! Here is the recipe, direct from Jamie Jarrard, the pastry chef at the Post Ranch Inn who created that amazing dessert I ate the other day in Big Sur…..
Jamie—thank you for your patience, and for sharing —so much more gracefully than I would share anything chocolate.
Note: You’ll notice perched on top of the creme brulee is a small brownie—that I consider essential to this experience. For the brownie recipe—you’re on your own.
(P.S. Before you check out the recipe, you might want to check out your cholesterol level. )
Chocolate-Caramel Crème Brûlée:
1 liter heavy cream
½ vanilla bean
6oz Valrhona Manjari 64% Chocolate
½ tsp Fleur de Sel
1 cup sugar
Yolks of 9 eggs
Heat cream with vanilla bean and let steep 5 minutes.
Make dry caramel by stirring sugar constantly until deep golden color, with the sugar in a very deep, heavy bottomed pot. Add salt.
Add liquid carefully a little at a time, stirring. Pour hot caramel cream over chocolate. Let sit 2 minutes then whisk gently to combine chocolate.
Whisk yolks until pale yellow. Temper in liquid by adding it slowly while whisking so as not to cook the eggs.
Strain through a fine chinois and bake in ramekins in foil covered water bath (1/2 way up the sides of the dishes) until custard is set. Baking time is different depending on how hot the batter is when you put it in the oven. Keep checking them after 15 minutes. They could take anywhere from 15 minutes to an hour to set up.
Let cool for 2 hours. Sprinkle sugar and torch (or put under the broiler) until golden.
Serves one. LOL