| Yield 1X: | 158.00 | oz | Allergens: | ||
| Portion: | 8 | oz | Dairy, chocolate | ||
| Portions: | 19.8 | ||||
| Shelf life: | 3 days | ||||
| Date: | 7.4.18 | ||||
| Prep Recipe Ingredient | 1 | X |
| lb | oz/each | |
| Cream, manufacturing | 6 | |
| Vanilla extract | 2.00 | |
| Bittersweet chocolate callets | 1 | 4.00 |
| Sugar | 1 | |
| Egg yolks (24) | 24.00 |
Carefully measure and prepare all ingredients.
Melt the chocolate gently by placing in a bowl on the shelf over the range or in a water bath.
In a large bowl, whisk the sugar and the egg yolks together until light yellow and slightly thickened.
In a large sauce pan, bring the cream and vanilla extract to a boil. Remove from the heat.
Slowly whisk the hot cream into the egg mixture, then place the bowl over a water bath on medium heat. Whisk regularly until the mixture becomes thick, and then begins to simmer. It will curdle, and some of the fat will separate from the cream. Total time roughly 30 minutes.
Stir the chocolate in with the egg and cream mixture, then transfer to a stainless bain marie in an ice bath, and puree until completely smooth with a beurre mixer. Continue to process with the beurremixer until the temperature of the mixture falls to 100 F.
Transfer to a plastic measuring pitcher, and pour into brulee dishes, 6 oz. each, keeping the top surface a smooth as possible. Place on a sheet pan in the walk-in and allow to cool completely. Cover each cup individually with plastic wrap when cool. Date on plastic wrap.