Breville BOV800XL Instruction Booklet page 75

RECIpES
BITTERSWEET CHOCOLATE
CRÈME BRULEE
Function: BAKE
Temperature: 325˚F (162˚C)
Cooking Time: 40 to 45 minutes
Convection Fan: OFF
Yield: 6 Servings
2 Cups (500 ml) Heavy cream
4 Egg yolks
3 Tablespoons (45 ml) Granulated sugar
3 oz (90 g) Bittersweet chocolate
1 Teaspoon (5 ml) Pure vanilla extract
2 Tablespoons (30 ml) Sugar for brulee
Boiling water
6 x ½ cup capacity (6 x 125 ml capacity)
Ramekins
1. In a sauce pot, heat the cream until
bubbles begin to form. Remove from
heat and add the chocolate, stirring to
melt.
2. In a separate bowl, whisk together the
egg yolks and sugar until the mixture
turns a pale yellow, about 5 minutes.
With one laddle at a time, slow dribble
the hot cream into the egg yolk mixture
whisking constantly. Strain the mixture
into a clean bowl. Stir yolk mixture,
whisking constantly.
3. Divide the custard amongst six ramekins.
4. Place the ramekins inside a 13x9x3 inch
pan to fill. Pour enough boiling water
into the pan to fill ²⁄ ³ up the sides of the
ramekins.
5. Cover loosely with foil or parchment
paper. Set the wire rack in the bottom
rack height position. Carefully place the
pan in oven.
6. Turn the function dial until the indicator
on the LCD screen points to the BAKE
function. Turn the convection fan off.
Set the temperature to 325˚F (162˚C)
and press START/CANCEL button to
activate.
7. Bake approximately 40 to 45 minutes
or until the custards are set, but still
wobbly in the center. As they cool the
custards will firm up.
8. Refrigerate at least 4 hours. Wrapped
in plastic the crème brulees can be
refrigerated for up to 3 days.
9. When ready to serve, sprinkle 1
teaspoon of sugar on top of each
crème brulee.
10. Using a kitchen blow torch, slowly move
the flame over the sugar from side to
side until the sugar begins to melt and
takes on a caramel color.
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