Chocolate Creme Brulee
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- Yield Makes 4 (or enough for 15 sandwiches)
Ingredients
FOR THE CREME BRULEE
- 2 cups heavy cream
- 1/4 cup plus 3 tablespoons sugar
- 3 ounces bittersweet chocolate, chopped (1/2 cup)
- 5 large egg yolks
FOR ASSEMBLING
- 4 tablespoons sugar
Directions
-
Preheat oven to 250 degrees. Make
the creme brulee: Heat cream
and 1/4 cup sugar in a small
saucepan over medium heat,
stirring, until sugar dissolves
and the cream just begins to
simmer. Add chocolate, and
whisk until melted and smooth. -
Whisk remaining 3 tablespoons
sugar with the egg yolks
in a medium bowl. Slowly pour
cream mixture into yolk mixture,
whisking constantly. Strain
custard through a fine sieve. -
Pour custard into four 4-ounce
ramekins. Transfer ramekins to
a roasting pan, and fill pan with
enough boiling water to reach
halfway up the sides of ramekins.
Bake until custards are just
set, 1 hour to 1 hour 10 minutes.
Carefully remove from water,
and let custards cool. -
Assemble the cremes brulees: Refrigerate for 1 hour. Top each with 1 tablespoon sugar. Hold a
small handheld kitchen torch at a 90-degree angle 3 to 4 inches from surface of custard. Move
flame back and forth until surface is caramelized. Alternatively, broil custards on top rack until
caramelized, 1 to 2 minutes.
Cook's Note
Baked cremes brulees can be refrigerated overnight. Caramelize tops before serving.
This is the best chocolate creme brûlée recipe! I added 2 tbsp of coffee while stirring in the chocolate (I love recipes that combine chocolate and coffee). A true crowd pleaser.
I made this for Valentine's Day. The preparation was easy and so very delicious. This is a keeper recipe for sure! JScots
I made this and it was delicious. Even with a torch (I used the broiler) it was good. You can see my results here: http://wp.me/plYaL-1sh