Sardines & Chocolat

Ingredients:

• 2 c whole milk
• 2 c heavy cream
• 8 large egg yolks
• 3/4 c granulated sugar, divided
• 1 c Clement Faugier Chestnut Spread

Directions:

1.  Preheat oven to 250°F. Heat milk and cream in a suacepan over medium-high heat until mixture just comes to a boil. Remove from heat; let cool slightly, about 10 minutes.
2. Meanwhile, whisk egg yolks and 1/4 cup sugar in a bowl until smooth and pale, about 2 minutes. Whisk in the chestnut spread until smooth.
3. Gradually whisk hot milk mixture into egg mixture until combined. Divide mixture evenly among 8 (6- to 8-ounce) ramekins. Place ramekins in a large roasting pan (or 2 [13- by 9-inch] baking pans), and carefully pour enough hot water into roasting pan to come halfway up sides of ramekins.
4. Carefully transfer pan to preheated oven. Bake until custard is set, 50 to 55 minutes. Remove ramekins from pan, and transfer to a wire rack. Let cool to room temperature, about 1 hour. Refrigerate until chilled, about 2 hours.
5. Sprinkle ramekins evenly with remaining 1/2 cup sugar. Using a kitchen torch, torch tops until sugar caramelizes.

Make Ahead: Crème brûlée can be made through step 4 up to 2 days ahead.

Recipe from Food & Wine