This was served at the third NE14ZIN.com tasting with the last flight, which was high alcohol, very fruit forward Zinfandels. It was accompanied with a Ginger Creme Brulee, which recipe will be provided in the near future. While Creme Brulee looks like an exotic dish, if you follow the steps it is fairly easy to prepare.
Mix together the egg yolks and sugar until well combined.
Mix together the hot Half & Half and melted chocolate.
Gradually stir the chocolate mixture into the egg/sugar mixture.
Add the vanilla and salt. Strain if a super smooth texture is desired.
Set 6 shallow ramekins (approximately 1") on a towel in a baking dish or sheet pan. Divide the custard mixture evenly between the ramekins. Pour enough hot water into the baking dish to come halfway up the sides of the ramekins.
Bake in a 350° oven until the custard is set, about 25 minutes.
Let cool, then refrigerate until cold.
To finish and serve, dab the tops of the custards to remove any moisture. Sprinkle with an even layer of sugar and carmelize by using a kitchen torch or placing under a broiler. Make sure not to warm the custard too much. Serve within an hour or the tops will soften.
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