Creamy and chocolatey: Chocolate Creme Brulée I was so much inspired by the Cookbook project of Barbara (Taste & Tell) and I have been pondering for a while to do the same thing considering the tons of cookbooks that I have. But I wanted to do something that best speaks of me. And I guess there is no other way to do this but to share with you my love for chocolate. From this day on, I'll be sharing with you my chocoholism through my Friday Dose of Chocolate, a weekly post on the chocolate recipe I enjoyed that week. Considering the number of chocolate cookbooks that I have prepare for something really different and delicious. I warn you this could be sinfully addicting.
And no other better date to debut my very first Friday dose of chocolate but on this lucky(unlucky) day of Friday the thirteenth.
Allow me to tell you some of my chocolate trivia:
* When I was a kid, I'd love to do errands for others in that way the I could buy my favorite Choc'nut bars through the centavos I get paid.
*Growing up as teenager I enjoy spending time in my cousin's place specially in the afternoon when my auntie prepares our afternoon snack. Our all time favorite is her chocolate rice pudding out of left over rice. Ihough I never succeed in discovering her secret.
* Eversince I met my husband I'm having strong heart-palpitations. Well there isn't any romantic explanation to this , the only culprit is my higher pure cacao consumption since we lived together.
* This is my minimum daily chocolate consumption: 2 full scoops of chocolate powder for my cold milk in the morning, 3 spoonful of Nutella chocolate spread for my croissants, a slice of chocolate cake during lunchtime (this could vary though: muffins, pie but always chocolate flavored), a bowl of chocolate cereals for my afternoon snack and a bar of chocolate caramel in the evening.
Everybody loves chocolate. And I do hope to satisfy your cravings with my Friday Dose of Chocolate.
Chocolate Creme Brulée
source: Accro au chocolat by Cyril Lygnac
4 ramekins
Ingredients:
4 egg yolks + 2 whole eggs
20 cl of heavy cream
125 g of chocolate
40 g of sugar
20 g of brown sugar for the caramel topping
Beat the egg yolks and two whole eggs with the 40 grams of sugar. Blend them well until them become creamy. Place the cream in a saucepan, over low heat allow it to simmer for about three minutes. The add your chocolate and let it melt. Turn of the fire and let it cool down before adding the eggs-sugar mixture. Pour this chocolate cream on your ramekins. Place your ramekins in a baking dish and fill the baking dish with enough water to come halfway up the sides of the reamekins. Place the dish in a preheated oven 180° celsius and bake for 20 minutes. We have different ovens so the cooking time and temperature could vary depending on your oven just be sure that the custards are justly cooked; still creamy and yet firm. After their cooking time refrigerate for minimum of one hour the ramekins. Just before serving sprinkle the top with brown sugar. Put ice cube in a tray around ramekins and place try under a preheated hot grill for about one minute or until sugar melts and is golden.
And no other better date to debut my very first Friday dose of chocolate but on this lucky(unlucky) day of Friday the thirteenth.
Allow me to tell you some of my chocolate trivia:
* When I was a kid, I'd love to do errands for others in that way the I could buy my favorite Choc'nut bars through the centavos I get paid.
*Growing up as teenager I enjoy spending time in my cousin's place specially in the afternoon when my auntie prepares our afternoon snack. Our all time favorite is her chocolate rice pudding out of left over rice. Ihough I never succeed in discovering her secret.
* Eversince I met my husband I'm having strong heart-palpitations. Well there isn't any romantic explanation to this , the only culprit is my higher pure cacao consumption since we lived together.
* This is my minimum daily chocolate consumption: 2 full scoops of chocolate powder for my cold milk in the morning, 3 spoonful of Nutella chocolate spread for my croissants, a slice of chocolate cake during lunchtime (this could vary though: muffins, pie but always chocolate flavored), a bowl of chocolate cereals for my afternoon snack and a bar of chocolate caramel in the evening.
Everybody loves chocolate. And I do hope to satisfy your cravings with my Friday Dose of Chocolate.
Chocolate Creme Bruléesource: Accro au chocolat by Cyril Lygnac
4 ramekins
Ingredients:
4 egg yolks + 2 whole eggs
20 cl of heavy cream
125 g of chocolate
40 g of sugar
20 g of brown sugar for the caramel topping
Beat the egg yolks and two whole eggs with the 40 grams of sugar. Blend them well until them become creamy. Place the cream in a saucepan, over low heat allow it to simmer for about three minutes. The add your chocolate and let it melt. Turn of the fire and let it cool down before adding the eggs-sugar mixture. Pour this chocolate cream on your ramekins. Place your ramekins in a baking dish and fill the baking dish with enough water to come halfway up the sides of the reamekins. Place the dish in a preheated oven 180° celsius and bake for 20 minutes. We have different ovens so the cooking time and temperature could vary depending on your oven just be sure that the custards are justly cooked; still creamy and yet firm. After their cooking time refrigerate for minimum of one hour the ramekins. Just before serving sprinkle the top with brown sugar. Put ice cube in a tray around ramekins and place try under a preheated hot grill for about one minute or until sugar melts and is golden.
I want some more...
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