1 Quart of Cream
1 Quart of Half & Half
16 Egg Yolks
1 1/2 Cups Sugar
1 1/2 cups melted bittersweet chocolate
1 tsp vanilla
In a heavy duty stainless steel pot, mix cream, half & half. Bring to a simmer then turn off the heat.
Mix egg yolks and sugar together to emulsify the sugar.
Temper egg yolk mixture in a large stainless bowl.
Add cream and melted chocolate mixture to yolk mixture.
Fill 4.5 oz. ramekins close to the top.
Take chocolate cake and cut into cubes. Place in ramekins adding one chocolate truffle in the middle. Pour creme brule sauce to the top of the ramekins.
Put ramekins in water bath and cook in oven about 30-45 minutes.
Check after 30 minutes and pull all that is ready (they may not all be ready at once.)
Cook remaining Bread Puddings and check every 5 to 8 minutes until done.
Cool until service.