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My review
Cali's Sinful Creme Brulee
caligrrl
"Chocolate lined ramekins filled with absolutely sinful creme brulee. Top with fresh berries when in season. Perfect for that special dinner, but easy enough to make everyday!"
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Ingredients
6 h 50 m servings 680 calsOriginal recipe yields 4 servings
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Directions
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Prep
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Ready In
- Preheat the oven to 300 degrees F (150 degrees C).
- Place about 2 tablespoons of the chocolate chips into each of four 6 ounce ramekins. Place them in the microwave, and heat on full power for 30 second intervals. Stir, and continue heating until chocolate has melted. Spread to cover the sides and bottom of each ramekin.
- Bring a large pot of water to a boil.
- Meanwhile, in a saucepan, whisk together the cream, 1/4 cup sugar, and salt. Set over medium heat, and warm until steam rises from the surface. Then in a separate bowl, whisk together the egg yolks and vanilla. When the cream is hot, ladle a little bit into the egg yolks while whisking quickly. Ladle in a bit more to bring the yolks up to a high temperature without scrambling them. Whisk the yolk mixture into the rest of the cream. Ladle into the chocolate lined ramekins.
- Place a towel in the bottom of a baking dish, and place the filled ramekins on top of the towel. Place in the oven, and pour boiling water carefully into the baking dish until it comes half way up the sides of the ramekins. Cover the dish loosely with aluminum foil.
- Bake for 35 to 40 minutes in the preheated oven, just until the custard is set. Remove ramekins from the dish, and refrigerate for 4 to 6 hours.
- Before serving, sprinkle 1 tablespoon of sugar over the top of each creme brulee. Use a kitchen torch or your oven's broiler to caramelize the sugar. It may take 2 to 3 minutes in the broiler. Serve immediately.
Nutrition Facts
Per Serving: 680 calories; 55.8 g fat; 42.6 g carbohydrates; 6.6 g protein; 419 mg cholesterol; 58 mg sodium. Full nutrition
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Reviews
Read all reviews 5570 Ratings
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Most helpful positive review
6/18/2008
This was my first time making creme brulee, and it turned out great! Couple things I did. I heated the cream/sugar/salt over a double boiler until hot, but not boiling. I tempered the eggs as...
Most helpful critical review
12/28/2011
Fun to make BUT it I did everything exactly as said and it turned out to be a liquidly soup.
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6/18/2008
This was my first time making creme brulee, and it turned out great! Couple things I did. I heated the cream/sugar/salt over a double boiler until hot, but not boiling. I tempered the eggs as...
6/25/2007
Yummmmm. We made the recipe as-is, and caramelized the sugar in the oven. We thought the creme brulee tasted great (with the vanilla as-is). The chocolate was melty, not hard as a rock for us...
9/11/2007
I made this recipe the other day and it turned out great! Definitely a keeper. Following the advice of others, I only sprinkled enough sugar just to coat the top of each ramekin. I also mixed a ...
6/25/2009
WOW, so good! I've made this at least 5 times now and every time it gets gobbled up, even if I botch it somehow, I almost scrambled the eggs once and another time I spilled water into it when fi...
2/18/2007
This was great, but a few suggestions: 1. I followed the other's suggestions and halfed the vanilla 2. The chocolate was great, but hard as a rock. I may try melting it in to the cream to make ...
12/28/2011
Fun to make BUT it I did everything exactly as said and it turned out to be a liquidly soup.
2/18/2006
Very good - I loved the twist the chocolate added. Simple but decadent! The vanilla was a bit too much, however. Next time I'll use my own favorite creme brulee recipe and just coat the dishe...