For the creme brulee:
Infuse the heavy cream, milk, half of the sugar and vanilla bean on low heat for 20 minutes. Remove from heat. Add remaining sugar to the egg yolks and temper with the cream. Place creme brulee dishes in a deep baking pan. Strain the mixture and pour into your dishes, filling halfway. Pour water on the outside of the dishes, halfway up the side of the pan. Do not get water in the custard. Cover the pan with aluminum foil and poke a dozen holes in it. Carefully place the pan in the oven at 300º for 45 minutes or until the custard has set. Take out of the water bath and rest in the refrigerator.
For the chocolate mousse:
Simmer water in a pot with a bowl on top to create a bain marie. Melt the chocolate, butter, milk, and brandy in the bowl. Beat in the egg yolks until the mixture is smooth. Set aside, off of the heat. Beat the egg whites until they form soft peaks. Sprinkle in the sugar until shiny, stiff peaks are formed. Set aside. Whip the heavy cream until soft peaks are formed. Set aside.
To finish: First combine the chocolate and the egg whites with a rubber spatula. Making sure all the sides of the bowls are clean. Then fold in the whipped cream, until the chocolate, egg whites, and cream, have become one. Pour the mousse on top of the set creme brulee, and rest in the fridge for four hours. Sprinkle sugar on top and caramelize with a propane torch. Yields 6 to 8 servings. |