Chocolate Creme Brulee Recipe
Chocolate Creme Brulee bakes into a silky custard with deep chocolate flavor and a crisp sugar top, an easy make ahead dessert that feels restaurant worthy.
Servings: 6
Equipment
Ingredients
- 7 large egg yolks, room temperature
- ½ cup sugar
- 1½ teaspoons vanilla extract
- 1½ cups heavy whipping cream
- 1 cup half-and-half
- 1 cup mini semi-sweet chips, room temperature
- dash of salt
- sugar
Instructions
- Preheat the oven to 350 degrees F.
- In a large bowl, beat the egg yolks, sugar, and vanilla, until smooth.
- In a medium pot over medium heat, add heavy cream and half and half and cook (stirring occasionally) until bubbles form around the sides of the pan. Remove from heat. Add the chocolate chips and stir until melted and smooth.
- Pour a small amount of the hot chocolate cream into the egg yolk mixture and quickly whisk until combined. Repeat until the cream mixture is all mixed in.
- Strain this mixture through a sieve into a large bowl with a pouring spot. Discard any chunks in the sieve. Pour the custard mixture between 6 (6-ounce) ramekins.
- Place the ramekins in a large baking dish, and fill the dish with hot water to about halfway up the sides of the ramekins.
- Bake for 36 - 42 minutes, or until the custard only jiggles slightly when shaken. Remove from the oven and let cool in the water bath for 15 minutes, then move to the refrigerator to cool completely (for at least 4 hours).
- After the custard has cooled, sprinkle 1 teaspoon of sugar evenly over the top of each custard. Using a small creme brulee torch, hold the flame about 2 inches above custard surface and rotate it slowly in small circles until sugar is evenly caramelized.
Video
Notes
Temper slowly, whisking in hot cream a little at a time so yolks do not scramble.
Strain the custard before baking for the smoothest texture.
Bake until the edges are set and the center jiggles slightly; overbaking leads to a curdled texture.
Chill at least 4 hours, up to 2 days; add sugar and torch just before serving for the best crackly top.
No torch, place ramekins under a hot broiler, watch closely, rotate for even caramelization, then chill 10 minutes to reset the custard.
Nutrition
Calories: 618kcal | Carbohydrates: 42g | Protein: 9g | Fat: 47g | Saturated Fat: 27g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Trans Fat: 0.03g | Cholesterol: 311mg | Sodium: 55mg | Potassium: 358mg | Fiber: 3g | Sugar: 35g | Vitamin A: 1340IU | Vitamin C: 1mg | Calcium: 134mg | Iron: 3mg