| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Desserts, Kosher |
6 |
Servings |
INGREDIENTS
| 12 |
c |
+2 Tbles Milk |
| 3/4 |
|
Vup Heavy Cream |
| 3 1/2 |
oz |
Bittersweet Chocolate, Chopped/Small Pieces |
| 5 |
lg |
Egg Yolks |
| 1/3 |
c |
+1/2 Tables. Sugar |
| 2 |
|
Bananas |
| 1/3 |
c |
+1/2 Tables. Light Brown Sugar |
INSTRUCTIONS
Preheat oven to 275 degrees. In a medium saucepan, over medium heat, bring
the milk and cream, mixed together, to a boil. Add the chopped chocolate to
the cream-and-milk mixture; set aside for 5 minutes. In a mixing bowl, beat
the egg yolks with the granulated sugar. While whipping the egg mixture,
pour in the chocolate mixture. Let cool. Fill 6 ungreased 4 ounce ramekins
with equal amounts of of the chocolate brulee mixture. Poach in a water
bath in the oven for 50-60 minutes, or until set. Transfer ramekins to a
baking sheet and let cool. Decorate the top of each with 5 or 6 slices of
bananas. Sprinkle brown sugar and broil the creme brulees under the broiler
until the sugar melts and turns a golden color.
Recipe by: Great Chefts of America Cook Kosher Posted to MC-Recipe Digest
V1 #619 by Terilynn Sanford <terily@tenet.edu> on May 23, 1997
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