Chocolate Crème Brûlée

Crème brûlée is a famous French dessert made from baked egg custard, which is caramelized before serving. While the original dessert is so good that it hardly needs any improvements or additions, just imagine adding a bit of chocolate to the egg custard…

Details

  • Preparation Time: 30 minutes
  • Cooking Time: 40 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 6

Ingredients

Caramel crust

  • 4 spoon Sugar, white

  • 480 ml Sweet cream

  • 1 spoon Vanilla, extract, imitation

  • 1 pinch Salt, table

  • 90 g chocolate, dark

  • 3 pieces Egg, egg yolk, fresh

  • 60 g Sugar, white

Steps

  1. Preheat the oven to 150°C (300°F). Place the oven rack in the middle position. Chop the chocolate into small pieces and place them in a heatproof bowl. In a saucepan, combine the cream, vanilla extract, and salt. Heat the cream over medium heat until it just begins to simmer, then remove from heat and pour the hot cream over the chocolate. Let it sit for 2 to 3 minutes, then whisk until smooth.

  2. In a separate bowl, whisk the egg yolks and sugar until pale and creamy. Slowly pour the hot chocolate mixture into the egg yolks while continuously whisking.

  3. Rinse ramekins with cold water, drain well, and place them in a deep baking dish. Fill the ramekins almost to the top with the chocolate custard, pouring it through a fine sieve. Carefully place the baking dish on the oven rack and pour hot water into the dish until it reaches halfway up the sides of the ramekins. Bake in the preheated oven for 30 to 40 minutes, or until the custard is set. To test for doneness, insert a thin knife into the custard - if it comes out clean, the custard is ready.

  4. Once the custard is baked, carefully remove the baking dish from the oven and take out the ramekins. Let the custard cool to room temperature, then refrigerate the ramekins for at least 4 hours to allow the custard to chill and firm up.

  5. Just before serving, remove the ramekins from the refrigerator and sprinkle an even layer of sugar over the top of each custard. Caramelize the sugar using a handheld kitchen torch or under the broiler in the oven. Serve the dessert immediately.

Nutrition Information (Per 100g)

  • Calories: 426.9 kcal
  • Fat: 19.19 g
    • Saturated Fat: 9.59 g
  • Carbohydrates: 54.68 g
    • Sugars: 48.45 g
  • Protein: 4.8 g
  • Fiber: 2.88 g

Advice

Instead of vanilla extract, you can use a vanilla bean. Split the bean lengthwise and scrape out the seeds with the tip of a knife, then add both the seeds and the pod to the cream mixture.