You know how some people have very set ideas of what a birthday celebration should be? My family typically serves cake, usually chocolate. Ice cream is an occasional afterthought. I had to laugh when a girlfriend told me that her husband and son (who had been with us for a birthday celebration while she was out of town) were so surprised that I hadn’t served ice cream with the cake that they had to stop at Dairy Queen on their way home – it just didn’t seem like a birthday to them without it.
I hope my coworkers aren’t so set in their ways. Today was the November birthday party and the overwhelming request from the birthday kids was chocolate. So I made chocolate creme brulee – no cake, no ice cream. You’ll notice that my sugar technique needs a little work, but the comments were very positive. I think Sandi compared it to a thicker, creamier hot chocolate.
Adapted from Allrecipes
1 quart heavy cream (945 ml)
2 teaspoons vanilla extract (10 ml)
1/2 cup sugar (100 g)
9 egg yolks
1 cup semi-sweet chocolate chips (170 g)
- Preheat oven to 325F (165 C)
- Place 8-6 ounce ramekins on baking sheet.
- Combine cream with vanilla and sugar in a saucepan. Heat until simmering.
- Whisk egg yolks in a large bowl. Slowly add hot cream mixture, whisking in 2 tablespoons at a time, until you’ve added about 1 cup.
- Then add remaining cream, whisk.
- Add chocolate chips, wait 5 minutes, then whisk.
- Ladle into ramekins.
- Bake 20 – 25 minutes, until just set, center may still have a little jiggle to it.
- Cool 45 minutes, then refrigerate at least 6 hours before serving.
- Sprinkle the top of the custard with a thin layer of turbinado sugar. Melt and caramelize the sugar with a torch or under the broiler.