One night on a whim, we decided that not only did we need to make crème brûlée (our little ramekins were looking lonely) but we also needed to invest in a blow torch… to do it right, naturally.
Sidenote: The day Mark told Austin that they were going shopping for a blowtorch may have been the happiest day of his six little years so far (and it was definitely the most well-behaved and attentive shopping trip he’s ever been on… “we’re buying what?!”).
I started searching recipes and settled on a dark chocolate number (because I’ve never had chocolate crème brûlée and I was curious… I wanted to anoint the blow torch with something good) … and what I could have done was cut the recipe in half, or maybe even in quarters, because we were only cooking for ourselves.
But what I did do was make the whole batch… because I was scared.
4 little ramekins later, I’m a little ashamed to admit that we had to expel the other 4 from our lives, lest we end up on the floor rolling in a pile of chocolate, babbling about our love for the blowtorch’ pretty flame. Delicious as they were (too delicious) they had to go.
We might have been rational and given them to a neighbor or a friend, but at this point we’re a little worried that our friends might start to suspect malicious intent if we keep force-feeding them full of cookies and pies… and we thought it best we just hide the evidence of the four we’d already eaten and go back to our diets like none of this ever happened.
Of course, the blowtorch is still there… giving us the side eye from across the room, waiting for our next moment of weakness.
Innocent question… what else can I make with a blowtorch?
Dark Chocolate Crème Brûlée
Adapted from Bon Appétit
2 cups whipping cream
2 cups half and half
8 ounces semisweet chocolate, finely chopped
8 large egg yolks
1/3 cup sugar
8 teaspoons sugar (for sprinkling)
Preheat oven to 300°F. Bring cream and half and half to boil in heavy large saucepan. Reduce heat to low. Add chocolate and whisk until melted and smooth. Remove from heat. Whisk yolks and 1/3 cup sugar in large bowl to blend. Gradually whisk in hot chocolate mixture. Strain.
Divide custard among eight 3/4-cup custard cups. Place cups in large baking pan. Add enough hot water to pan to come halfway up sides of cups. Bake until custards are set, about 50 minutes. Remove from water; chill 2 hours. Cover and refrigerate overnight.