The Brickyard Barn Inn's
Chocolate Crème Brûlée
(Serves 6-8)

I enjoy garnishing this recipe with raspberries, strawberries, or coffee beans.

Ingredients:
   2 cups heavy cream
   1 tablespoon instant espresso powder (or 1 teaspoon instant coffee)
   5 ounces bittersweet chocolate
   6 egg yolks
   5 tablespoons granulated white sugar
   1 teaspoon pure vanilla extract
   1/4 cup granulated white sugar (for the caramelized tops)
   boiling water (enough for about 1/2 inch in a square baking pan)
   garnish (raspberries, etc.)

Directions:
Preheat oven to 300ºF. Combine cream and espresso powder in a heavy, medium saucepan. Bring to a simmer, whisking to dissolve espresso powder. Remove from heat. Break up chocolate and add to hot cream mixture, whisking until smooth. Set aside. Whisk yolks, sugar, and vanilla in a large bowl until well blended. Gradually whisk in chocolate mixture. Strain into a clean bowl, skimming off any foam or bubbles.

Divide mixture among 6 ramekins or custard cups. Pour boiling water into square baking pan to a depth of about 1/2 inch. Place the filled ramekins in the water bath, put all in the oven, and bake until set around the edges, but still loose in the center, about 40 to 50 minutes. Remove from oven and leave in the water bath until cooled. Remove cups from water bath.

These custards can be served warm or chilled. To chill, refrigerate for at least 2 hours, or up to 2 days. When ready to serve, sprinkle about 2 teaspoons of sugar over each custard. For best results, use a small, hand-held torch to melt sugar. If you don't have a torch, place under the broiler until sugar melts (watch carefully!).

To serve warm, dry off bottoms of ramekins as soon as you remove them from the hot water bath, and present them plain. If desired, top warm crème brûlée with a generous dollop of freshly-whipped cream, or serve with vanilla ice cream. Garnish with a sprinkling of coffee-bean candies.

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