Chocolate Chip Creme Brulee

A rich egg custard made with whipping cream and a vanilla bean is poured over semisweet chocolate in small dessert cups. After chilling, brown sugar is sieved over the tops and broiled lightly to make a wonderful creme brulee.

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Ingredients:

• 1/2 cup miniature semisweet chocolate chips, plus additional to garnish  
• 3 cups heavy cream  
• 1 vanilla bean, split lengthwise  
• 2 eggs  
• 4 egg yolks  
• 1/4 cup sugar  
• 1 tsp. vanilla extract  
• 1/4 cup firmly packed light brown sugar  
• 8 mint leaves for garnish

Method

Divide chocolate chips between six, 4-ounce ramekins or ovenproof dessert cups. Heat cream and vanilla bean, stirring or whisking frequently. Do not boil. In a medium bowl, whisk together eggs, egg yolks, and sugar until frothy. While whisking, pour heated cream into sugar mixture. Remove vanilla bean. Strain mixture back into the saucepan. Cook over low heat, stirring constantly, until thick enough to coat the back of a spoon. Stir in vanilla extract. Pour egg mixture into ramekins. Set ramekins in a baking dish and fill dish with hot water that reaches halfway up the sides of the ramekins. Bake in a 350 degree oven for 25 to 30 minutes until custard is set. Let ramekins cool, then cover and chill for 3 hours. Just before serving, press the brown sugar through a sieve onto surface of ramekins. Broil just until sugar caramelizes. Garnish with mint leaves and additional chocolate chips.

Notes:

Number of servings: 6

Submitted By: texaslinda3089089
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