Founded in St. Petersburg, Florida, Bonefish Grill specializes in market-fresh fish from around the world and other savory wood grilled specialties. Guests receive “chef’s coat service” and are guided through an innovative, seasonal menu and specials featuring the highest quality, fresh ingredients. Combined with a big city bar, Bonefish Grill offers hand crafted cocktails and an affordable distinct list of 30 wines by the glass offering a great match for any food pairing.

The restaurant provides a fun and lively place to eat, drink, relax and socialize any day of the week. The experience is based on the premise of simplicity, consistency and a strong commitment to excellence at every level. In fourteen years, the award-winning Bonefish Grill family has grown to more than 200 restaurants across the country.

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Chocolate Creme Brulee



CHOCOLATE CREME BRULEE
Bonefish Grill Copycat Recipe

4 ounces bittersweet chocolate (unsweetened, chopped)
1 3/4 cups heavy cream
1/2 cup sugar
6 egg yolks (large)
1 whole large egg
1 3/4 cup milk
1 teaspoon freshly grated orange zest
2 tablespoons Grand Marnier
1/4 cup raw sugar or brown sugar (firmly packed)

Preheat oven to 325 degrees.

Put chocolate in a small metal bowl. In a saucepan, heat 1/2 cup cream over moderately high heat until it just comes to a boil, and pour over chocolate. Let chocolate stand until softened and whisk mixture until smooth.

In a bowl, whisk together the sugar, yolks, and whole egg and then whisk in the chocolate mixture. In pan, heat remaining 1 1/4 cups cream and milk until mixture just comes to a boil. Add milk mixture to egg mixture in a stream, whisking, and whisk in zest and Grand Marnier. Skim off any froth.

Divide custard among eight 1/2 cup flameproof ramekins set in a roasting pan. Add enough hot water to pan to reach halfway up the sides of the ramekins. Bake the custards in the middle of the oven until they are just set, but still tremble slightly, about 40 minutes. Remove ramekins from pan and cool custards. Chill custards, covered loosely with plastic wrap for at least 4 hours or overnight.

Set broiler rack so that custards are 2-3 inches from heat and preheat broiler. Sift brown sugar evenly over custards and broil until sugar is melted and caramelized, about 2 minutes. (Raw sugar may be sprinkled over custards and caramelized with a blow torch. If you happen to have a blowtorch lying around!) Chill 20 minutes.

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