Chocolate Vanilla Double Dip Creme Brulee
| Yield: | 8 Servings |
| Categories: | Desserts |
| CUSTARD | ||
| 1/2 | c | Milk |
| 2 | c | Heavy (whipping) cream |
| 1/2 | c | Sugar |
| 2 | Vanilla beans, split | |
| Lengthwise | ||
| 6 | Egg yolks - room temperature | |
| Blended with fork | ||
| CHOCOLATE MOUSSE | ||
| 5 | oz | Bittersweet or semisweet |
| Chocolate, coarsely chopped | ||
| 4 | oz | Unsalted butter, chopped |
| 4 | lg | Eggs* separated, at room |
| Temperature | ||
| 4 | tb | Sugar |
| Plus | ||
| 6 | tb | Sugar for caramelizing |
| 1/4 | ts | Cream of tartar |
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