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The Grill at Quail Creek – Chocolate Truffle crème brulee

Make every day Valentine’s Day with this delicious Chocolate Truffle crème brulee recipe from Executive Chef, Aris Cabrera, of The Grill at Quail Creek. Chef Aris recently visited KMSB – Fox 11 in Tucson to share his Chocolate Truffle Crème Brulee recipe along with dessert and wine pairing tips. Watch Chef Aris create this delicious treat and make it at home or stop by The Grill at Quail Creek and try one of the many enjoyable menu options.

CHOCOLATE TRUFFLE CRÈME BRÛLÉE

INGREDIENTS FOR THE CREME BRULEE
• 2 cups heavy cream
• 1/4 cup plus 3 tablespoons sugar
• 3 ounces bittersweet chocolate, chopped (1/2 cup)
• 1 Cinnamon stick 2 cloves 1 start anise in a cheese cloth
• 5 large egg yolks

FOR CARAMEL TOPPING
• 4 tablespoons sugar

DIRECTIONS
1. Preheat oven to 250 degrees. Make the creme brulee: Heat cream and 1/4 cup sugar and spices  in a small saucepan over medium heat, stirring, until sugar dissolves and the cream just begins to simmer. Add chocolate, and whisk until melted and smooth.

2. Whisk remaining 3 tablespoons sugar with the egg yolks in a medium bowl. Slowly pour cream mixture into yolk mixture, whisking constantly. Strain custard through a fine sieve.

3. Pour custard into four 4-ounce ramekins. Transfer ramekins to a roasting pan, and fill pan with enough boiling water to reach halfway up the sides of ramekins. Bake until custards are just set, 1 hour to 1 hour 10 minutes. Carefully remove from water, and let custards cool.

4. Assemble the cremes brulees: Refrigerate for 1 hour. Top each with 1 tablespoon sugar. Hold a small handheld kitchen torch at a 90-degree angle 3 to 4 inches from surface of custard. Move flame back and forth until surface is caramelized.

For more information on Quail Creek or The Grill, please call 888-648-0332 or visit http://www.robson.com/communities/quail-creek/overview/.