For an elegant touch, serve Cognac with this dessert. It will complement the caramel flavors of the burnt-sugar topping.

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place chocolate in a heatproof bowl. Arrange four 4 1/2-inch creme brulee dishes (1 inch deep) on a baking sheet. Freeze.

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  • Meanwhile, whisk together yolks, espresso, granulated sugar, and a pinch of salt until sugar has almost dissolved. Bring cream and milk to a boil in a saucepan; gradually whisk about half into yolk mixture. Return mixture to saucepan; whisk. Cook over medium-low heat, stirring, until mixture is thick and reaches 175 degrees on an instant-read thermometer, about 6 minutes; pour over chocolate, and whisk until chocolate has melted and is smooth. Divide among molds, and freeze until firm but not frozen, 45 to 55 minutes.

  • Sprinkle 1 tablespoon raw sugar onto each custard; shake off excess. Caramelize tops using a handheld kitchen torch.

Reviews (1)

35 Ratings
  • 5 star values: 11
  • 4 star values: 10
  • 3 star values: 8
  • 2 star values: 4
  • 1 star values: 2
Rating: Unrated
01/13/2011
This recipe tastes great, but i can't ever get the broiling right. I now use a flambe kit from dessertsnow.com