*  Exported from  MasterCook  *
                         Black Bottom Creme Brulee
 Recipe By     : The Food Lover’s Guide to Chocolate & Vanilla
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Desserts
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         ***BOTTOM LAYER***
      1/4  cup           unsweetened cocoa powder
      1/2  cup           sugar
    1      pinch         salt
      1/3  cup           plus 1 tablespoon whipping cream
    1      tablespoon    butter
      1/2  teaspoon      pure vanilla extract
    1                    vanilla bean -- split in half
                         -- lengthwise
    2      cups          whipping cream
    1      cup           half-and-half
    2      large         eggs
    2      large         egg yolks
      1/3  cup           sugar
      1/8  teaspoon      salt
    1      teaspoon      pure vanilla extract -- (optional)
      3/4  cup           packed light brown sugar
 In a small, heavy saucepan, combine cocoa, sugar and salt; stir until
 cocoa is no longer lumpy. Gradually stir in cream (mixture will be thick).
 Bring to a boil over medium-low heat, stirring constantly. Reduce heat to low;
 cook 2 minutes, stirring constantly. Remove from heat. Add butter,
 stirring until melted. Stir in vanilla. Divide evenly between 6 (6-ounce) cups
 ramekins, tilting to coat bottoms. Place dishes in freezer until custard
 is ready. To make custard: Using a pointed spoon or a knife point, scrape
 seeds out of vanilla bean. Add seeds and pod halves to cream and
 half-and-half in the top of a double boiler. Placing top directly on
 burner, bring cream just to a simmer over medium-low heat, stirring
 occasionally. Remove from heat; let stand 10 minutes. Remove vanilla
 bean halves to a flat work surface, scrape out any remaining seeds and add to
 cream. Discard vanilla bean. While cream is standing, combine eggs, egg
 yolks, sugar and salt in a small mixing bowl. Beat until thick and pale.
 Gradually whisk 1 cup hot cream into egg mixture. Stir mixture back into
 remaining hot cream in pan. (Mixture will be foamy.) Place top of double
 boiler over simmering water. Stirring constantly, cook 10 to 15 minutes,
 or until mixture coats back of a metal spoon very thickly. (No gaps will
 show and you will be able to draw a track through it.) Remove from heat and
 strain through a fine sieve into a medium bowl. Place bowl in a larger
 bowl of ice water. Stir occasionally until custard is room temperature.
 Taste; add vanilla if desired. Gently spoon cooled custard over chocolate
 in cups. Cover and refrigerate 8 hours or overnight. Two or three hours
 before serving, preheat broiler. Using the back of a spoon, rub brown sugar
 through a sieve over surface of custards, topping each with a thin
 layer.  Set custard cups in a baking pan and surround with ice to keep cups
 cracking. Place under broiler until sugar is melted and begins to
 caramelize, 3 to 5 minutes. Cool 15 minutes, then refrigerate up to 5
 hours before serving.
 Posted to Fabfood 1/99
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