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Chocolate Creme Brulee
Chocolate Creme Brulee is a more decadent version of the classic. You can make it ahead of time and it’s an elegant way to finish any meal.
Course
Dessert
Cuisine
American
Keyword
chocolate, custard
Prep Time
20
minutes
minutes
Cook Time
45
minutes
minutes
Chill Time
4
hours
hours
Total Time
5
hours
hours
5
minutes
minutes
Servings
8
people
Calories
443
kcal
Author
Jillian - a Food Folks and Fun original!
Cost
$9.89
Equipment
roasting pan
mixing bowls
measuring cups and spoons
wire whisk
liquid measuring cup
Medium-sized Saucepan
6-8 Ramekins
Ingredients
2 ¼
cups
heavy cream
1
cup
bittersweet chocolate chips
6
egg yolks
¼
cup
sugar
2
Tablespoons
brown sugar
1 ½
Tablespoon
cocoa powder
1
teaspoon
vanilla
¼
teaspoon
salt
6-7
teaspoons
sugar for caramelizing
US Customary
-
Metric
Instructions
PREP OVEN AMD BAKING PANS:
Move the oven rack to the middle position. Preheat the oven to 300°.
Place a kitchen towel into the bottom of a roasting pan. Place (6) 4oz or (8) 3oz ramekin dishes on top of the towel in the roasting pan.
MAKE CHOCOLATE CUSTARD:
Scald the heavy cream by placing it into a medium-sized saucepan and cook over medium heat, stirring frequently.
The heavy cream will start to bubble around the edges of the pan, and the internal temperature should read 180°-185°.
Once scalded, remove the heavy cream from the heat.
Add the chocolate chips to the heavy cream and whisk together until the chocolate is completely melted and smooth.
In a separate large mixing bowl, whisk together egg yolks, sugar, brown sugar, cocoa, vanilla, and salt.
Once well combined, slowly pour the hot, heavy cream mixture into the egg mixture while whisking constantly.
The mixture should be smooth, but if you have any lumps, you can pour the mixture through a sieve to remove any lumps.
Evenly divide the mixture between the ramekins.
BAKE AND COOL CUSTARD:
Pour warm water into the roasting pan until the water is about halfway up the sides of the ramekins.
Place the roasting pan into the preheated oven on the center rack.
Bake for 30-35 minutes until the edges are set, and the centers are still jiggly.
Once baked, remove from the oven, place onto a wire cooling rack, and let cool to room temperature.
CHILL CUSTARD:
Once cooled, cover each ramekin with plastic wrap and place into the fridge to chill for 4 hours.
TO FINISH:
Once chilled, remove the ramekins from the fridge and remove the plastic wrap.
Add about 1 teaspoon of sugar to the top of each ramekin and use a culinary torch to caramelize the sugar. Serve immediately.
Notes
When tempering the eggs, make sure to whisk the egg mixture constantly and vigorously.
When you add in the hot, heavy cream mixture, add it in very gradually. If you add it in too fast, you risk cooking the eggs.
Nutrition
Serving:
1
ramekin
|
Calories:
443
kcal
|
Carbohydrates:
28
g
|
Protein:
6
g
|
Fat:
35
g
|
Saturated Fat:
23
g
|
Polyunsaturated Fat:
2
g
|
Monounsaturated Fat:
8
g
|
Cholesterol:
222
mg
|
Sodium:
122
mg
|
Potassium:
240
mg
|
Fiber:
1
g
|
Sugar:
22
g
|
Vitamin A:
1181
IU
|
Vitamin C:
1
mg
|
Calcium:
134
mg
|
Iron:
1
mg