Advertisement
Chocolate-anise crème brûlée
Preparation info
- Makes
4 to 6
servings - Difficulty
Complex
- Ready in
2 hr
Appears in
By Jean-Georges Vongerichten and Mark Bittman
Published 2000
The anise flavor is very, very subtle here, but it is noticeable. If you prefer a straight chocolate flavor, simply omit the star anise (you can then skip the infusion time in Step 2 as well).
Ingredients
2 cups 1 6
Method
- Combine the cream, vanilla, and star anise in a saucepan and cook over medium-high heat until a few bubbles rise to the surface. Cool for about 5 minutes.
- Meanwhile, beat the egg yolks and sugar together until light yellow. Stir in the cocoa and chocolate. Pour about a quarter of the cream into this mixture, then pour the sugar-egg mixture back into the cream a
Become a Premium Member to access this recipe
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Already a member?
Best value
Part of
Advertisement
Advertisement
The licensor does not allow printing of this title
No reviews for this recipe