HAMPTON ROADS, Va. - Creme brûlée is one of those dishes that seems difficult to make, but Chef Matthew May makes it easy! He joins us with the recipe and shows us how to whip it up in no time.
CUSTARD:
• 2 cups heavy cream
• 1 TBLS vanilla
• 3 oz semi-sweet choc chips
• 2 TBLS dark cocoa powder
• 5 egg yolks
• 4 TBLS sugar
• 1 TBLS sugar
Preheat oven to 300F
Place cream, vanilla, chococlate chips and cocoa in saucepan
Bring to low boil
Whisk yolks & sugar to blend
Whisk in choc cream a little at a time until smooth
Divide in 6 custard cups
Bake cups in dish surrounded hallway by water
About 40 min
Cool custard then refrigerate
To serve:
Sprinkle on sugar
Place on baking sheet in broiler until sugar caramelizes
Let stand 5 minutes before serving
Visit www.matthewmay.org to learn more and find out about Chef Matthew May's cooking classes!
