Chocolate Creme Brulee

3 cups heavy whipping cream
3/4 cup sugar, plus 2 tablespoons
1 (1-ounce) square unsweetened chocolate, chopped
1 tablespoon plus 1 1/2 teaspoons unsweetened cocoa powder
1 1/2 teaspoons vanilla extract
8 egg yolks

Preheat the oven to 300 degrees F.

In a medium saucepan, combine the cream, 3/4 cup sugar, the chocolate, liqueur, cocoa, and vanilla. Cook over medium-low heat, stirring occasionally, until bubbles form around the edges of the pan. Remove from the heat, and set aside.

In a large bowl, whisk the egg yolks until just combined. Gradually add some of the hot cream mixture into beaten egg yolks, to temper. Whisk the egg mixture into the remaining hot cream mixture, stirring constantly. If lumps form, pour the mixture into a bowl through a fine wire-mesh strainer. Evenly divide the mixture into 6 to 8 flameproof ramekins. Arrange the ramekins in a 13 by 9-inch baking dish, and fill the dish with 1 1/2 inches hot water. Bake until the custard has set and is firm, about 30 to 45 minutes. Let cool on wire racks, then wrap in heavy-duty plastic wrap and chill at least 6 to 8 hours.

Sprinkle each custard evenly with a little of the remaining 2 tablespoons sugar. Brown tops with a torch.

recipe by Paula Deen

Creme Brulee

1 egg
4 egg yolks
1/2 cup sugar, plus 1 tablespoon for each serving
3 cups heavy cream
1 teaspoon vanilla extract
1 tablespoon orange liqueur

Directions:
Preheat the oven to 300 degrees F.

In the bowl of an electric mixer mix the egg, egg yolks, and 1/2 cup of the sugar together on low speed until just combined. Meanwhile, scald the cream in a small saucepan until it's very hot to the touch but not boiled. With the mixer on low speed, slowly add the cream to the eggs. Add the vanilla and orange liqueur and pour into 6 to 8-ounce ramekins until almost full.

Place the ramekins in a baking pan and carefully pour boiling water into the pan to come halfway up the sides of the ramekins. Bake for 35 to 40 minutes, until the custards are set when gently shaken. Remove the custards from the water bath, cool to room temperature, and refrigerate until firm.

To serve, spread 1 tablespoon of sugar evenly on the top of each ramekin and heat with a kitchen blowtorch until the sugar carmelizes evenly. Allow to sit at room temperature for a minute until the caramelized sugar hardens.