Best Chocolate Creme Brulee
This chocolate creme brulee has a silky pudding custard consistency and is topped with a crispy caramelized sugar layer that is simply irresistible.
Ingredients
- 2 cups Heavy cream
- 100 g Dark chocolate melted
- 2 teaspoon Vanilla extract
- ¼ cups Granulated sugar
- 5 Egg yolks
Instructions
- Into a saucepan over medium-high heat, add the heavy cream, vanilla extract, and melted dark chocolate.
- Mix with a whisk constantly until well combined and the mixture simmers. Remove from heat and set aside.
- In a big mixing bowl, add the egg yolks, and sugar. Mix with a whisk until well combined and silky.
- Now you will need to temper the eggs, you will need to SLOWLY pour the cream into the egg mixture MIXING CONSTANTLY! This step stops your egg yolks to turn into scrambled eggs.
- Strain your mixture through a fine-mesh strainer and transfer the mixture into pourable measuring cups.
- Fill the baking dish third-way with boiling water and place the ramekins in the baking dish carefully.
- Carefully pour the mixture into the ramekins (we divided it by 5 but you can divide it by 6 as well) and bake in a 150c (300f) preheated oven for 30-35 minutes or until the edges of the ramekins look done but the middle looks jiggly.
- Remove from oven and let cool to room temperature. Place the ramekins into the fridge and let them chill for at least 3 hours.
- Top each creme brulee with a teaspoon of granulated sugar or caster sugar. Broil with a torch moving the torch in secular motions.
Notes
- Let your creme brulee chill in the fridge for at least 3 hours. We know it’s very hard to resist eating this delicious recipe right away, but you have to let it cool and set in the ramekins. We like to let it sit in the fridge overnight.
- Make sure that your egg yolks are at room temperature.
- Don't overbake these! It's a very common mistake to overbake creme brulee. Bake them until the edges of the ramekins look done but the middle looks jiggly.
- Carmelize the sugar top only when ready to serve! These keep great for up to 3 days stored in the fridge and are a perfect, make-ahead recipe. When you are ready to serve these, top each creme brulee with a teaspoon of sugar and spread it around so it would cover the entire custard layer. Then torch and burn the sugar and create a caramelized crunchy topping. If you will caramelize these, the topping will become soggy and won't be crispy at all.
- We highly suggest straining the batter before pouring it into the ramekins. Strain your mixture through a fine-mesh strainer to ensure that your dessert will be smooth and silky without any lumps or bubbles.
- Temper the eggs! you will need to SLOWLY pour the cream into the egg mixture MIXING CONSTANTLY! This step stops your egg yolks to turn into scrambled eggs.
Nutrition
Calories: 544kcalCarbohydrates: 23gProtein: 7gFat: 48gSaturated Fat: 29gPolyunsaturated Fat: 3gMonounsaturated Fat: 13gTrans Fat: 0.01gCholesterol: 303mgSodium: 39mgPotassium: 256mgFiber: 2gSugar: 18gVitamin A: 1667IUVitamin C: 1mgCalcium: 101mgIron: 3mg
Tried this recipe?Let us know how it was!