Chocolate with Francois - Chocolate Cremes Brulees

Oh my! I am so glad I joined this group. If this month's recipe, Chocolate Cremes Brulees, chosen by our group leader, Julie, of Little Bit of Everything, is any indication of what we have to look forward to, I can't wait to dig deeper into this cookbook. You can find this month's recipe posted on Julie's blog.

The cookbook is "Chocolate Epiphany", by Francois Payard. Our group is Chocolate with Francois. If you are interested in joining us, click the link above and check us out. We bake once a month, posting on the 30th of each month.

This month's recipe, as I already mentioned earlier, was Chocolate Cremes Brulees. Up until this month, I had never attempted any type of Cremes Brulees. The whole blow torch, custard making, sugar crust  thing kind of scared me off, and I thought that they were very difficult to prepare.

Quite the contrary. This was such an easy dessert to pull together. You chop some quality chocolate (I used Lindt 70% caoco) add some boiled heavy cream, add that to some egg yolks and sugar, pour into ramekins and bake. Once those cool you sprinkle some sugar over the top and either place them under a broiler, or, in my case, have your hubby bring in his blow torch and caramelize the sugar for you. :)

I loved these!! I am now sorry that I only made half the recipe. I was afraid I wouldn't like them, or that they wouldn't turn out and I figured I would play it safe and only whip up half the recipe. The pudding or custard, (I guess it's more a custard than pudding) was creamy, smooth and oh so rich and chocolaty. The caramelized sugar crust on the top was crisp and that crispness was a wonderful compliment to the creamy custard. The recipe suggests using dried brown sugar, but I just used white sugar. My husband enjoyed using his blow torch to help me with this recipe. It's always good to get the hubby involved if you can. :)

Head on over to Chocolate with Francois to see what the rest of the gang thought of this one. This is definitely one I will make over and over again.