Black-And-White Creme Brulee

Ingredients

• 2 ⅔ cups heavy cream
• ¼ cup sugar
• 3 ounces bittersweet chocolate, finely chopped
• 1 ounce unsweetened chocolate, finely chopped
• 4 large egg yolks
• ½ cup, plus 2 tablespoons, dark brown sugar
• 1 ½ to 2 tablespoons boiling water

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    929 calories; 73 grams fat; 44 grams saturated fat; 22 grams monounsaturated fat; 3 grams polyunsaturated fat; 66 grams carbohydrates; 2 grams dietary fiber; 62 grams sugars; 7 grams protein; 401 milligrams cholesterol; 82 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Four servings

Preparation

1. Preheat the oven to 350 degrees. Position a rack in the lower third – but not the lowest position – of the oven.
2. Put the cream and sugar in a large metal bowl and place it over simmering water. Stir until the sugar dissolves. Pour one-half cup, plus three tablespoons, of the mixture into a small mixing bowl and set aside.
3. Add the chopped chocolate to the remaining mixture in the metal bowl and stir gently over the simmering water until it melts. The mixture may look speckled, but this is normal. Remove the chocolate mixture from the heat.
4. Beat three of the egg yolks, using an electric mixer, until the yolks are light in color and doubled in volume. Using the lowest speed, add the chocolate mixture.
5. Arrange four one-cup, oven-proof ramekins or custard cups in a shallow roasting pan. The cups should not touch. Pour about one-half inch of boiling water around the cups.
6. Pour an equal amount of the chocolate mixture into each ramekin. Bake 40 minutes or until the custard is set but soft in the middle.
7. Meanwhile, beat the remaining egg yolk slightly and add the reserved unflavored cream-and-sugar mixture. Spoon an equal portion of this mixture on top of each custard. Return to the oven for eight to 10 minutes or until set.
8. Remove the ramekins and let cool to room temperature. Refrigerate until cold.
9. Preheat the broiler.
10. Combine the brown sugar with enough of the boiling water to make a relatively thin, smooth paste. Using the back of a teaspoon, spread an equal portion of this mixture over the top of each custard. Place the ramekins on a baking sheet. Place them about three inches under the broiler heat. When the sugar bubbles and begins to brown, remove from the heat. Refrigerate until ready to serve.

About 1 hour 15 minutes