Chocolate Creme Brulee
2 cups heavy cream
¼ cup plus 3 tablespoons sugar
3 ounces bittersweet chocolate, chopped (1/2 cup)
5 large egg yolks
4 tablespoons sugar
1. Preheat oven to 250 degrees.
2. Make crème brulee: Heat cream and ¼ cup sugar in a small saucepan over medium heat, stirring, until sugar dissolves and the cream just begins to simmer. Add chocolate, and whisk until melted and smooth.
3. Whisk remaining 3 tablespoons sugar with the egg yolks in a medium bowl. Slowly, pour cream mixture into yolk mixture, whisking constantly. Strain custard through a fine sieve.
4. Pour custard into four 4-ounce ramekins. Transfer ramekins to a roasting pan, and fill pan with enough boiling water to reach halfway up the sides of ramekins. Bake until custards are just set, 1 hour to 1 hour 10 minutes. Carefully remove from water, and let custards cool.
5. Assemble the crème brulees: Refrigerate for 1 hour. Top each with 1 tablespoon sugar. Hold a small handheld kitchen torch at 90-degree angle 3 to 4 inches from surface of custard. Move flame back and forth until surface is caramelized.
About the Chef
Chef Nance has delighted Whitestone guests for over six years. Whitestone utilizes several of Chef Nance’s original recipes as signature dishes throughout the year. His talents combine classic southern comfort food along with unique flavor combinations that offer wonderful sensations for anyone’s palate. Chef Nance believes that culinary creations should have vibrant flavors that are unique, yet simple and bold enough for a person to identify ingredients. Chris welcomes conversations and critiques from meal participants. “That feedback is what makes me strive to be a better chef.”
Chef Nance is an exceptional teacher during Whitestone’s Annual Chocolate Lovers’ Experience event.
Contact our Events Center if you have a group that would like to organize a private cooking class with Chef Nance.
Whitestone Events Coordinator