The stoves are hot and to help celebrate the season, area chefs and businesses are sharing special recipes. PenBayPilot.com is posting recipes and tips throughout the holidays. Enjoy!

An elegant, but very simple dessert comes from Fresh Bakery located on Bayview Landing in Camden. Bakery Manager and Chef Mark Vogt, prepares his Chocolate Crème Brulee for the holidays. The following recipe serves four people.


You will need:

2 oz milk

10 oz Heavy Cream

2 oz sugar

4 egg yokes

3 oz of chocolate (minimum 63%)

8 tsp cocoa powder

1 tsp vanilla

2 tsp dark Rum

 

1. Preheat oven to 300 degrees F.

2. Combine the milk and cream in a sauce pan and place on the stove over low heat.

3. In a mixing bowl, combine cocoa and sugar

4. Add egg yolks, vanilla and Rum

5. Remove the cream from the stove when heated and add chocolate. Stir until chocolate is completely melted.

6. Pour a little of the cream/chocolate mixture into the egg/sugar and stir to temper it, then add the remaining cream and mix thoroughly.

7. File your oven proof dishes or ramekins with the mixture taking care not to overfill.

Place the now filled dishes in a Baire Marie and place in the oven.

Add water to the pan until it comes half way up the sides of the dishes.

8. Bake for 20 to 25 minutes.

Check the Brulee. The custard should be set and not jiggle. Bake an additional five to seven minutes if needed depending on your oven.

9. Remove the Brulee from the water and let cool at room temperature for 30 minutes, then refrigerate for at least four hours or overnight.

10. To finish, sprinkle a teaspoon of sugar on top of each Brulee and using a Brulee Torch, caramelize the sugar on top. Keep the flame moving to avoid burning the sugar.

11. Let cool slightly, garnish with a vanilla cookie of your choice and serve.

Happy Holidays from Fresh Bakery.

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