MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Chocolate Orange Creme Brulee
Categories: Desserts, Chocolate, Booze, Citrus
Yield: 8 Servings

4 oz Bittersweet chocolate;
- chopped
1 3/4 c Heavy cream
6 lg Egg yolks
1 Whole large egg
1/2 c Granulated sugar
1 3/4 c Milk
2 tb Grand Marnier
1 ts Orange zest
1/4 c Packed light brown sugar
- sugar

Set oven @ 325ºF/160ºC.

Put chocolate in a small metal bowl. In a heavy saucepan
heat 1/2 cup cream over moderately high heat until it
just comes to a boil and pour over chocolate. Let
chocolate stand until softened and whisk mixture until
smooth.

In a bowl whisk together yolks, whole egg, & granulated
sugar and whisk in chocolate mixture. In pan heat
remaining 1 1/4 cups cream and milk until mixture just
comes to a boil.Add milk mixture to egg mixture in a
stream, whisking, and whisk in Grand Marnier.

Divide custard among eight 1/2-cup flameproof ramekins
(measuring 3 1/4" in diameter across the top) set in
a roasting pan and add enough hot water to pan to reach
halfway up sides of ramekins. Bake custards in middle of
oven until they are just set.

Set broiler rack so that custards will be 2" to 3" from
heat and preheat broiler. Sift brown sugar evenly
over custards and broil custards until sugar is melted
and caramelized, about 2 minutes. (Alternatively, raw
sugar may be sprinkled over custards and caramelized
with a blowtorch.) Chill custards 20 minutes.

Gourmet | October 1995

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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Creme Brulee Catalan Of Claude Troisgros
Categories: Five, Desserts, Dairy
Yield: 4 servings

4 Egg yolks
100 g Sugar
500 ml Fresh Cream
1 ts Vanilla

Mix the yolks and sugar very well. Add the fresh cream
and keep stirring until smooth. Add the vanilla, mix
and bring to the fire very low.

While cooking, keep stirring, nonstop, until thickened
a little.

Put in pups and refrigerate for 5 hours to harden.

Sprinkle sugar on the cream and burn with a kitchen
torch. If you don't have the torch, you can use a hot
spoon.

Refrigerate for another 20 minutes and then serve.

Yield: 4 servings

RECIPE FROM: Http://gnt.globo.com

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