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My review
Easy Chocolate Creme Brulee
2
LSNEED62
"What can be better than silky smooth creme brulee with rich chocolate? You don't even need to water-bath this version! Use heart-shaped ramekins for a Valentines Day treat. This so easy and delicious, you'll look like a professional chef! For an elegant presentation, top with a few raspberries and a mint sprig."
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Ingredients
7 h 20 m servings 778Original recipe yields 6 servings (6 creme brulees)
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- US
- Metric
Directions
{{model.addEditText}} Print- Preheat oven to 325 degrees F (165 degrees C). Set 6 (6 ounce) ramekins on a baking sheet.
- Pour cream, sugar, and vanilla into a saucepan, and place over medium heat. Stir to dissolve the sugar, and heat until it begins to simmer, then remove from heat. Place egg yolks in a large bowl, and slowly whisk in the hot cream mixture, about 2 tablespoons at a time, until you have added approximately a cup of cream to the yolks. At this point, pour in the remaining cream, and whisk until smooth. Stir in the chocolate chips, and set aside for 5 minutes.
- Stir the mixture until the chocolate is smooth and evenly distributed. Pour into ramekins, and bake in preheated oven until the center is just set, 15 to 20 minutes. Remove from oven, and allow to cool for 45 minutes, then place into the refrigerator, and chill until cold, about 6 hours.
- Place oven rack in topmost position. Turn oven to Broil.
- Sprinkle the tops of each creme brulee with sugar until evenly coated, gently pour off excess sugar. Place ramekins onto a baking sheet, and place under the broiler until the sugar bubbles and turns a light caramel brown. Serve immediately.
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Reviews
Read all reviews 2123 Ratings
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Most helpful positive review
6/24/2007
This recipe turned out awesome. A previous reviewer was correct when she mentioned the quantity was off...after filling my ramekins I had plenty left over. Fortunately I was prepared with extr...
Most helpful critical review
3/9/2007
6 - 4oz ramekins (24 0z) used with 1 quart (32 oz)cream, plus eggs, sugar???? Help I need more ramekins !!! Too little chocolate for so much cream.
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6/24/2007
This recipe turned out awesome. A previous reviewer was correct when she mentioned the quantity was off...after filling my ramekins I had plenty left over. Fortunately I was prepared with extr...
3/9/2007
6 - 4oz ramekins (24 0z) used with 1 quart (32 oz)cream, plus eggs, sugar???? Help I need more ramekins !!! Too little chocolate for so much cream.
3/20/2009
I feel like there is a lot wrong with this recipe and that I can't give it a good review even though it turned out in the end - and I really hate giving poor reviews. I was suspicious of a coupl...
8/24/2011
I am a pastry chef so this is a good basic recipe that needed some help. One I added 1 1/2 cups chocolate chips. Second ladel only enough custard over the chocolate just to cover it and allow to...
11/10/2008
This dessert was delicious!! My husband lost a bet and picked this to make for dessert, and I couldn't believe how good it was. It was easy enough for a very inexperienced cook!! We will defi...
2/23/2008
We loved this creme brulee! I had a little trouble blending the chocolate into the egg and cream but it didn't affect anything. I've done it twice, still had trouble with the chocolate but it wa...
3/8/2007
Absolutely delicious! I made it for a friend and she couldn't stop talking about it. AMAZINGLY GOOD!
12/20/2007
I thought this was fantastic! However, I think it is an acquired taste. I probably won't make it again as my son and my husband didn't much care for it. But, a lot of others really liked it. And...