Black & Wright

Evolution of Southern Fare

Located in Chicago, Black & Wright is renowned for its culinary excellence and southern inspired dishes. We invite you to tour our site and discover the joys of cooking

Black & Wright offers private cooking and catering events in an array of styles perfect for a small group outing, power meetings, garden parties, sixth or sixtieth birthdays, bridal showers and anything else that may fall in between.

Whether you are looking to learn how to BBQ, cook a vegetarian feast or a gourmet dinner we will be happy to work with you to prepare a tantalizing menu.

Chocolate Creme Brulee

2 Cups Heavy Cream 3 oz bittersweet chocolate chopped

3 egg yolks

6 Tbl Sugar

1 tea vanilla extract

Preheat oven to 325.  Have a pot of boiling water

In a saucepan over medium heat, warm the cream until small bubbles form around the edge of the pan.  2 to 3 mins.  Remove from heat and stir in the chocolate until melted and blended.  Cool slightly

In a bowl whisk together the egg yolks 2 Tbl of the sugar until the mixture is pale yellow and thick ribbons form on whisk, about 5 mins.  Slowly stir in the warm cream and chocolate mixture, stir in the vanilla.

Place four 6 oz ramekins in a deep baking pan.  Pour the chocolate mixture through a fine mesh sieve set over a bowl.  Divide the chocolate mixture among the ramekins.  Add boiling water to fill the pan halfway up the sides of the ramekins and cover the pan loosely with foil.

Bake until the custards are set around the edges.. 25 to 30 mins. Transfer the ramekins to a wire rack and let cool to room temp.  Cover and refrigerate for min of 4 hours up to 2 days.

Just before serving, sprinkle 1 Tbl sugar evenly over the surface of each custard.  Using a kitchen torch, move the flame continuously in small circles over the surface until the sugar bubbles and just turns golden 20 to 30 secs.  Serve right away..