Chocolate Crème Brûlée paired with Merlot

1 cup whipping cream

½ Tbsp vanilla extract

1 ½ oz semisweet chocolate, chopped

3 egg yolks

3 Tbsp sugar

Bring cream to simmer and remove from heat. Add vanilla, chocolate, and stir until chocolate is

melted and mixture is smooth.

Whisk egg yolks and sugar in medium bowl to blend.

Slowly whisk in hot chocolate cream.

Oven at 300 degrees, using a water bath, bake approximately 40 min

For topping:

1 ½ Tbsp sugar

1 ½ Tbsp firmly packed brown sugar

Cool custards on rack.

Mix sugars together and sprinkle over custards in an even layer.

Place on baking sheet and broil 2” away from heat source just until sugar melts and begins to

caramelize. Let stand 5 minutes before serving.