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Rating: 5 stars
3 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

A great take on classic creme brulee, with just the right amount of chocolate.

Recipe Summary

prep:
20 mins
cook:
1 hr 6 mins
additional:
4 hrs 5 mins
total:
5 hrs 31 mins
Servings:
8
Yield:
8 6-ounce ramekins
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
Topping:

Directions

Instructions Checklist
  • Preheat oven to 300 degrees F (150 degrees C).

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  • Combine heavy cream, vanilla bean, and salt in a saucepan over medium heat. Heat until surface of cream begins to shimmer, about 5 minutes. Remove from heat and take out vanilla bean.

  • Whisk egg yolks, 3/4 cup plus 2 tablespoons white sugar, and cocoa together in a large bowl until well-blended. Pour hot cream over egg mixture a little at a time, stirring constantly, until all cream is incorporated and custard is smooth. Strain custard into a large glass measuring cup.

  • Arrange eight 6-ounce ramekins in a roasting pan. Pour custard into ramekins. Pour enough warm water into the pan to come halfway up the sides of the ramekins. Cover pan loosely with aluminum foil.

  • Bake in the preheated oven until custard is firm around the edges, but still wobbly in the center, about 1 hour. Remove from oven and let cool to room temperature, about 1 hour.

  • Cover ramekins with plastic wrap and refrigerate until chilled, about 3 hours.

  • Set oven rack about 6 inches from the heat source and preheat the oven's broiler.

  • Remove ramekins from refrigerator and blot any liquid on the surface with a paper towel. Arrange ramekins on a baking sheet. Top each custard with 1 tablespoon of brown sugar, spreading evenly to the edges.

  • Broil in the preheated oven until sugar is melted and crisp, 30 seconds to 2 minutes. Cool briefly, about 5 minutes, before serving.

Cook's Notes:

You can use a salamander or blowtorch instead of a broiler to caramelize the brown sugar in step 9.

Serve creme brulees after step 9, or refrigerate and serve up to 4 hours later. They can also be prepared up to 2 days ahead.

Nutrition Facts

619 calories; protein 6.1g; carbohydrates 43.9g; fat 49.2g; cholesterol 367.9mg; sodium 130.8mg. Full Nutrition
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Reviews (3)

Read More Reviews

Most helpful positive review

Rating: 5 stars
04/01/2019
This was fabulous! Used dark chocolate cocoa and it was rich and creamy! Served with fresh whipped cream and berries. For my chocolate loving friends they said it was a keeper. Read More
3 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
04/21/2017
Veryyyy gooodd!!!!!! Must try???? Read More
Rating: 5 stars
04/01/2019
This was fabulous! Used dark chocolate cocoa and it was rich and creamy! Served with fresh whipped cream and berries. For my chocolate loving friends they said it was a keeper. Read More
Rating: 5 stars
10/16/2017
This was delicious!! The custard was so rich and luscious and the burned sugar on top was just what was needed to cut through the richness. I will definitely make this again! Read More
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