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Milk Chocolate Creme Brulee

1 quart heavy cream
1/4 cup sugar
4 ounces milk chocolate
16 egg yolks
1/4 cup sugar
Whipped cream and berries for garnish

In a heavy saucepan, scald the cream and the first amount of sugar over medium heat.

Chop the chocolate and put it in a medium bowl.

Whisk together the egg yolks and sugar in another bowl. When the cream is just below boiling, pour half over the chocolate and whisk until the chocolate is melted.

Temper the remaining cream into the egg-yolk mixture by slowing pouring in the cream while vigorously and continuously whisking the yolks.

Stir the chocolate mixture into the egg mixture, then skim the foam off the top.

Set the ramekins in one or more baking pans with sides at least 1 1/2 inches deep. Pour the custard mixture into the ramekins, then pour warm water into the baking pan to about half the depth of the custard, using a funnel if necessary to prevent splashing the custard.

Bake at 350 degrees for 30 to 35 minutes, until set in the center.

Remove ramekins from the water bath when they are cool enough to handle.

Chill at least 2 hours before serving.

To serve: Sprinkle an even layer of sugar over the top of the custard and place under a broiler until the sugar caramelizes. Let cool a minute, then garnish if desired with a rosette of whipped cream and a few fresh berries. Serve immediately. Makes nine 4-ounce ramekins.

-- Duquesne Club

Thursday, September 21, 2000



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