Captain Geo's Chocolate Creme Brulee
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 633.0
- Total Fat: 49.7 g
- Cholesterol: 419.1 mg
- Sodium: 62.7 mg
- Total Carbs: 43.2 g
- Dietary Fiber: 0.0 g
- Protein: 5.9 g
View full nutritional breakdown of Captain Geo's Chocolate Creme Brulee calories by ingredient
Introduction
This is based on the Fulton's Crab House Recipe. This is full fat and full sugar and has not been tweaked much. This is based on the Fulton's Crab House Recipe. This is full fat and full sugar and has not been tweaked much.Number of Servings: 4
Ingredients
-
2 cups heavy cream
1/2 cup granulated sugar
5 egg yolks, large
1/4 tsp. vanilla extract
4 TB Hershey's Chocolate Syrup (or 3 oz of Milk Chocolate)
2 TB granulated sugar
Directions
1. Preheat oven to 275 degrees.
2. Bring heavy cream and 1/4 cup of sugar to a boil in a saucepan. Set aside.
3. Whisk together egg yolks, vanilla, and remaining 1/4 cup sugar. Strain.
4. Mix heavy cream into egg mixture a little at a time (tempering).
5. Ladle custard into cups and place cups in large baking pan.
6. Add enough water to the baking pan to come halfway up the sides of the cups. Bake until set, approximately 50 minutes.
7. Remove custards from water and cool. Refrigerate until well chilled.
8. Sprinkle 1/2 TB of sugar over each custard. Heat with torch until carmelized.
Serve Immediately.
Number of Servings: 4
Recipe submitted by SparkPeople user GEODECAT.
2. Bring heavy cream and 1/4 cup of sugar to a boil in a saucepan. Set aside.
3. Whisk together egg yolks, vanilla, and remaining 1/4 cup sugar. Strain.
4. Mix heavy cream into egg mixture a little at a time (tempering).
5. Ladle custard into cups and place cups in large baking pan.
6. Add enough water to the baking pan to come halfway up the sides of the cups. Bake until set, approximately 50 minutes.
7. Remove custards from water and cool. Refrigerate until well chilled.
8. Sprinkle 1/2 TB of sugar over each custard. Heat with torch until carmelized.
Serve Immediately.
Number of Servings: 4
Recipe submitted by SparkPeople user GEODECAT.
