Crème Brulee and Cherry Chocolate Cake

Crème Brulee
2 C. heavy Cream (whipping Cream)
4 Tb. Sugar
4 large Egg Yolks
1 tsp. Vanilla

Preheat oven to 300 degrees. Start boiling water.

In a saucepan over medium heat, combine cream and sugar, cook and stir occasionally until small bubbles appear around edge. Do not boil. (Takes about 5-6 minutes.) Remove from heat. In a bowl, beat egg yolks and vanilla until smooth and light. Gradually pour hot cream mixture into egg yolks, stirring until well blended.

Place 4 ramekins, or small custard cups into a shallow baking pan. Divide and pour custard mixture into containers. Place on middle shelf of pre-heated oven and fill baking pan with boiling water until half-way up sides of cups. Bake for 45 minutes, or until custard is set. Carefully remove cups and chill for 2-3 hours.

Before serving, sift ¾ c. of sugar, white or brown, over surface of custard. Place under broiler, or use cooking torch until sugar melts and is golden brown and bubbly. Serve immediately or refrigerate until serving.

Cherry Chocolate Cake
1 pkg. Chocolate cake mix
2 Eggs
1 container Cherry Pie Filling
1 tsp. Almond flavoring

Mix well: pour into greased and floured 9″ cake pans. Bake at 350 degrees for 35 min. or until done. Remove from oven, after 10 minutes, remove from pans and place on cooling rack. Frost with favorite chocolate frosting. (If using commercial frosting, microwave for 20 seconds to soften.)

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