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Chocolate Creme Brulee

This chocolate-centric creme brulee retains the creaminess and caramelized-sugar topping of the classic version. Though caramel and chocolate are considered sweets, the real secret to their allure is an undercurrent of bitterness, a natural component of cacao and burned sugar.

  • yield: Makes 4 (or enough for 15 sandwiches)

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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

Cook's Note

Baked cremes brulees can be refrigerated overnight. Caramelize tops before serving.

Directions

  1. Step 1

    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.

  2. Step 2

    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.

  3. Step 3

    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.

  4. Step 4

    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.

Source
Martha Stewart Living, February 2011

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Reviews (3)

  • 26 Dec, 2012

    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.

  • 15 Feb, 2011

    I made this for Valentine's Day. The preparation was easy and so very delicious. This is a keeper recipe for sure! JScots

  • 15 Feb, 2011

    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