| 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 <[email protected]> on May 23, 1997
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