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Chocolate Creme Brulee


· 6 egg yolks

· 6 tablespoons white sugar, divided

· ½ teaspoon vanilla

· 2 ½ cups heavy cream

· 4 ounces dark chocolate, chopped

· 6 tablespoons turbinado or demerara sugar (or sugar in the raw)

· 1 pint berries of choice

· 2 teaspoons lemon juice


1. Beat egg yolks, 4 tablespoons white sugar and vanilla extract in a mixing bowl until combined, being careful not to create a foam by over-mixing.

2. Pour cream and chocolate into a cold saucepan and stir over low heat until it almost comes to boil, stirring continually to melt chocolate. Remove the cream from heat.

3. Stir a small amount of hot cream into the egg yolk mixture to temper; whisk until combined. Once tempered add rest of cream and combine.

4. Pour into 6 ramekins. Tightly cover ramekins with foil.

5. Place a rack into base of pressure cooker and add 1 cup water. Place 3 ramekins on rack. Place an additional rack on top of the first layer. Place remaining ramekins on top of this rack.

6. Cook on high pressure for 6 minutes. Let pressure naturally release for 12 minutes, then release remaining pressure.

7. Refrigerate for at least 1 hour or overnight.

8. Trim and cut berries as desired and toss in a bowl with lemon juice and remaining 2 tablespoons sugar. Set aside until ready to serve.

9. Preheat oven to broil or use a crème brulee torch to brown tops.

10. Sift raw sugar evenly over custard. Place dish under broiler until sugar melts, about 2 minutes. Watch carefully so as not to burn. Or use torch to brown sugar.

11. Remove from heat and allow to cool.

*If you do not have a pressure cooker, cook for 30-45 minutes in a water bath in a 300 degree oven.

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