Recipe: Chocolate Creme Brûlée

Our good friends, the Brotherson's, got us a creme brûlée set for our wedding, and we finally busted out that puppy and made our favorite dessert from Bonefish: Chocolate Creme Brûlée.

And, as promised....

Chocolate Creme Brûlée
from Bon Appetit via Epicurious (with a slight modification)

2 cups whipping cream

2 cups half and half

12 ounces semisweet chocolate, finely chopped

8 large egg yolks

1/3 cup plus 8 tablespoons sugar

Preheat oven to 300°F. Bring cream and half and half to boil in heavy large saucepan. Reduce heat to low. Add chocolate and whisk until melted and smooth. Remove from heat. Whisk yolks and 1/3 cup sugar in large bowl to blend. Gradually whisk in hot chocolate mixture. Strain.

Divide custard among eight 3/4-cup custard cups. Place cups in large baking pan. Add enough hot water to pan to come halfway up sides of cups. Bake until custards are set, 40-50 minutes. Remove from water; chill 2 hours. Cover and refrigerate overnight.

Sprinkle each custard with 1 tablespoon sugar. Using a kitchen torch, caramelize the sugar (if you don't have a kitchen torch, you can use the oven broiler).  Refrigerate until custards are set, 1 to 2 hours. Garnish with fresh whipped cream and chocolate shavings.

Die of happiness.

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And trust me--you can do this! Its not nearly as hard as it sounds. Really, all it requires is planning ahead for the refrigeration. If you've made gravy before, you can make this!