I love a good Creme Brulee, & making it is even MORE fun because you get to use a torch! Of course you can always just broil them too if you don’t have a torch, but it’s a great excuse to play with fire to make that crispy, crackly, sugar crust. It also gives you a little more control. Here, you get to combine Creme Brulee, with a layer of chocolate at the bottom of the cup. To me that’s perfection! This recipe comes from The All-New Ultimate Southern Living Cookbook.

prep: 10 min. cook: 1 hr., 10 min.
other: 8 hrs., 5 min.

Creme brulee sounds fancy, but it's really a simple custard with a crunchy sugar top. In this version, chocolate adds an extra layer of flavor. If you're entertaining friends, get a kitchen torch and let them brulee their own dessert.

2 1/2 cups whipping cream, divided
1 cup semisweet chocolate morsels
5 egg yolks
1/2 cup granulated sugar
1 tablespoon vanilla extract
6 tablespoons light brown sugar

Heat 1/2 cup whipping cream and chocolate morsels in a saucepan over low heat, stirring until chocolate melts. Cool slightly. Pour mixture evenly into 6 (6-ounce) ramekins. Set aside.

Whisk together remaining 2 cups whipping cream, egg yolks, 1/2 cup granulated sugar, and vanilla until sugar dissolves and mixture is smooth. Pour evenly into prepared baking dishes; place dishes in a 13- x 9-inch
pan. Add hot water to pan to a depth of 1/2 inch.

Bake at 275° for 1 hour and 10 minutes or until almost set. Cool custards in water in pan on a wire rack. Remove custards from pan; cover and chill at least 8 hours.

Sprinkle 1 tablespoon brown sugar over each custard; place custards in pan.

Broil 5 1/2 inches from heat until sugar melts. Let stand 5 minutes to allow sugar to harden.

Yield: 6 servings.

Per serving: Calories 617 (66% from fat); Fat 45.4g (sat 26.3g. mono 14.4g. poly l.7g); Protein 3.4g; Carb 50.6g; Fiber 1.7g; Chol 304mg; Iron 1.4mg; Sodium 47mg; Calc104mg