Chocolate Crème Brûlée
If crème brûlée is your favorite restaurant dessert, you will be pleased to know how easy it is to make at home. This heart-healthy chocolate version has a surprise chocolate filling as a bonus.
Serves 10; 1/2 cup per serving
Notes, Tips & Suggestions
Reprinted with permission from: The New American Heart Association Cookbook, 7th Edition, Clarkson - Potter/Publishers, 2004.
- 3 cups fat-free half-and-half
- 1/2 cup unsweetened cocoa powder, sifted
- Egg substitute equivalent to 6 eggs
- 2/3 cup sugar
- 3 tablespoons plus 1 teaspoon mini chocolate chips
- 1/2 cup sugar
- 1 cup fresh raspberries
- Preheat oven to 325°F.
- In medium microwave-safe bowl, whisk together half-and-half and cocoa (mixture will be lumpy). Cover with plastic wrap.
- Microwave on 100 percent power (high) for 1 to 1 1/2 minutes, or until half-and-half is slightly warm. Whisk mixture again to help dissolve lumps.
- Whisk in egg substitute and 2/3 cup sugar. Pour 1/2 cup mixture into each of ten 6-ounce broiler-safe custard cups. Spoon 1 teaspoon chocolate chips into middle of each custard cup. Place custard cups on 17 x 12 x 1-inch rimmed baking sheet or large baking pan. Fill baking sheet half full with warm water, or fill baking pan to depth of 1 inch.
- Bake for 30 to 35 minutes, or until center is set (doesn't jiggle when gently shaken). Transfer baking sheet to cooling rack. Carefully transfer custard cups to another cooling rack. Cool 15 minutes.
- Cover and refrigerate 2 hours to two days before serving.
- At serving time, preheat broiler.
- Uncover custard cups. Sprinkle 2 teaspoons of sugar over each serving. Put cups on broiler-safe pan.
- Broil with tops of cups 2 inches from heat 2 to 4 minutes, or until sugar is caramelized (watch carefully so it does not burn).
- To serve, put each custard cup on a plate. Garnish with raspberries.
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