Hazelnut Chocolate Crème Brulee

Submitted by MarthaStewartWanabe

"This recipe is from Cat Cora's cookbook, "Cooking from the Hip". Chef Cora says, "Dark chocolate mixed with finely ground hazelnuts, gianduja, is an Italian specialty. It makes this crème brulee exceptionally creamy." I loooove crème brule and think this recipe sounds absolutely, sinfully delicious. I have not made it yet but am looking forward to finding an occasion to try it. Ooooh, can't wait!"

 

• Ready In: 3hrs 30mins
• Ingredients: 6
• Serves: 8

ingredients

• 2 1⁄4 cups heavy cream
• 1 vanilla bean, split
• 6 egg yolks
• 5 tablespoons sugar
• 1⁄4 cup sugar (for topping)
• 8 ounces gianduja, coarsely chopped (Dark chocolate mixed with finely ground hazelnuts)

directions

1. Preheat oven to 300°F.
2. Place eight 6-oz. ramekins in a shallow baking pan.
3. Pour cream into a medium saucepan. Split vanilla bean down center and, using the side of a small paring knife, scrape vanilla seeds into cream. Drop in the vanilla bean. Heat over medium heat until cream begins to simmer slightly.
4. In a large bowl, beat egg yolks and 5 tbs. sugar with a hand mixer for 4-5 minutes or until mixture is thick and light in color.
5. When cream has just begum to simmer, remove vanilla bean and discard. Remove cream from heat and add chocolate. Let mixture stand for 30 seconds to melt chocolate, and then whisk until smooth. Slowly drizzle 1/4 cup of chocolate mixture into egg yolk mixture, beating on low speed. Continue adding chocolate mixture slowly, scraping the bottom and sides of the bowl with a rubber spatula. Pour the mixture back into the saucepan and cook over low heat for 2 minutes, stirring constantly until it thickens slightly.
6. Pour the custard into the ramekins, filling each 2/3 full.
7. Place baking pan with ramekins into the oven and, using a small pitcher or measuring cup with a spout, pour enough hot water into the baking dish to come halfway up the sides of the ramekins. Bake for 25-30 minutes or until custard is almost firm and jiggles just slightly when ramekins are moved. Leaving the baking pan in the oven and using a wide metal spatula in one hand and an oven mitt on the other hand, gently lift the ramekins out of the hot water one at a time. Cool to room temperature (about 30 minutes). Refrigerate for 2-24 hours.
8. When ready to serve, sprinkle 1 1/2 teaspoons sugar over each custard and using kitchen torch, very carefully heat and melt the sugar until it caramelizes.
9. Caramelizing Using Broiler: If you don't have a kitchen torch, you may use your broiler to caramelize the sugar topping. Place oven rack directly under broiler. Preheat broiler to medium-high heat. Place ramekins on a baking sheet and slide under broiler. Watch closely and give the baking sheet a 180-degree turn after 3-5 minutes or until sugar topping begins to brown.