Chocolate Crème Brûlée
Rich, creamy, and incredibly indulgent, this Chocolate Crème Brûlée is nothing short of heavenly!
Ingredients
- 2 cups heavy cream
- 6 ounces semi-sweet/dark chocolate chips or chopped
- 5 egg yolks
- ¼ cup granulated sugar
- 1 Tablespoon cocoa powder
- ¼ teaspoon instant espresso powder
- 1 teaspoon vanilla
- 6-7 teaspoons granulated sugar for caramelizing
Instructions
- Preheat the oven to 300ºF. Lay a kitchen towel along the bottom of a large roasting pan. Place six 4-5 ounce ramekins on top of the towel; set aside.
- Pour the heavy cream into a medium saucepan and cook over medium heat until it starts to simmer. Remove from heat and add the chocolate. Allow the hot cream to soften the chocolate for a few minutes, then stir until smooth.
- In a large bowl, whisk the egg yolks, sugar, cocoa powder, espresso powder, and vanilla together until smooth and combined. Gradually add the warm cream mixture, by whisking in about a half cup. Whisk in another half cup, then finally pour the rest of the cream in, stirring until smooth. Pour mixture through a fine mesh sieve to remove any lumps that might have formed.
- Divide custard evenly among the six ramekins, then set the pan on the oven rack. Carefully pour enough hot water into the pan to come about halfway up the sides of the ramekins. Bake for 30-35 minutes, or until the edges are set, and the centers jiggle when you gently shake the pan.
- Transfer ramekins to a wire rack and allow to cool to room temperature, about 2 hours. Place ramekins on a baking sheet, cover tightly with plastic wrap, and refrigerate for at least 4 hours or overnight.
- Just before serving, sprinkle about 1 teaspoon of granulated sugar evenly over each custard.* Use a small kitchen torch to caramelize the tops. Enjoy!
Notes
*Make sure that you cover the ENTIRE surface of the custard with sugar. Otherwise, the direct heat will curdle any custard that’s exposed.
**BROILER METHOD: If you don’t have a kitchen torch, you can always use the broiler. After sprinkling the custards with sugar, just place them on a baking sheet on an oven rack directly under the broiler. Broil on high until caramelized, and keep a CLOSE eye on it.
**BROILER METHOD: If you don’t have a kitchen torch, you can always use the broiler. After sprinkling the custards with sugar, just place them on a baking sheet on an oven rack directly under the broiler. Broil on high until caramelized, and keep a CLOSE eye on it.