3 cups heavy cream
8 egg yolks
1 cups granulated sugar
1/2 cup unsweetened cocoa powder, firmly packed
1/2 teaspoon almond extract
3 ounces bittersweet chocolate, melted
1/2 cup sliced almonds
1/4 cup + 4 teaspoons brown sugar
In a medium saucepan over medium heat, heat cream until bubbles start
to form around edges of pan.
In a large saucepan, whisk together egg
yolks, granulated sugar, and cocoa.
Slowly add hot cream to yolk mixture,
whisking constantly. Place over medium heat and cook, stirring constantly,
5 to 7 mins, or until mixture thickens. (Temperature should be approximately 175? to 180?F on a candy thermometer.) Do not boil.
from heat and add bittersweet chocolate; stir to blend well.
Divide mixture evenly among 8 ovenproof 1/2-cup custard or souffle
dishes. Sprinkle almonds over top, dividing evenly.
Cover and refrigerate 6 hours or overnight.
One hour before serving, place all dishes in freezer.
Just before serving, preheat boiler. Sprinkle top of each creme brulee
with 2 tsp brown sugar. Place dishes under broiler 5 to 6 inches from heat
and broil 1 1/2 to 2 mins, just to caramelize sugar.
These must be frozen for at least one hour before broiling to caramelize the brown sugar.