Bonefish Grill, 3971 S Tamiami Trail, Sarasota, 941-924-9090.

Whether you plan to dine out or eat in this Valentine’s Day, Bonefish Grill has a sweet dessert to finish off your romantic meal. The restaurant chain shares this chocolate treat, recommended as a great follow-up to Surf and Turf specials offered through Sunday. 

Chocolate Crème Brulee (with Grand Marnier) Recipe

Ingredients: 4 oz. bittersweet chocolate (non-sweetened), chopped; 1¾ cups heavy cream; ½ cup sugar; 6 egg yolks (large); 1 whole large egg; 1¾ cup milk; 1 tsp. freshly grated orange zest; 2 Tbsp. Grand Marnier; ¼ cup raw sugar or brown sugar (firmly packed).

Preheat oven to 325 degrees.

Put chocolate in a small metal bowl. In a saucepan, heat ½ cup cream over moderately high heat until it just comes to a boil and pour over chocolate. Let chocolate stand until softened and whisk mixture until smooth.

In a bowl, whisk together sugar, yolks and whole egg and whisk in chocolate mixture. In pan, heat remaining 1¼ cups cream and milk until mixture just comes to a boil. Add milk mixture to egg mixture in a stream, whisking and whisk in zest and Grand Marnier. Skim off any froth. 

Divide custard among eight ½-cup flameproof ramekins set in a roasting pan and add enough hot water to pan to reach halfway up sides of ramekins. Bake custards in middle of oven until they are just set but still tremble slightly, about 40 minutes. Remove ramekins from pan and cool custards. Chill custards, covered loosely with plastic wrap, at least 4 hours or overnight.

Set broiler rack so that custards will be 2 to 3 inches from heat and preheat broiler. Sift brown sugar evenly over custards and broil until sugar is melted and caramelized, about 2 minutes.  (Raw sugar may be sprinkled over custards and caramelized with a blowtorch).

Chill 20 minutes.

Bonefish Grill, 3971 S Tamiami Trail, Sarasota, 941-924-9090.