Chocolate Creme Brulee

This Chocolate Creme Brulee is rich and creamy with a caramelized sugar crust that is delicate and delicious. This recipe is utterly decadent.

Course Dessert

Cuisine French

Diet Gluten Free

Prep Time 20

Cook Time 30

chill time 2

Total Time 2 50

Servings

Calories 592kcal

Author Dina

Equipment

ramekins

Ingredients

5 egg yolks
1/4 cup granulated sugar + extra for topping
2 1/2 cups heavy whipping cream
1 cup semisweet chocolate chips
1/2 tsp vanilla extract
Pinch of salt

US Customary - Metric

Instructions

Add 5 egg yolks and 1/4 cup sugar into a large bowl and mix it using a whisk.
Then add 2 1/2 cups of heavy whipping cream into a saucepan and bring it to a simmer. Turn the heat off and add 1 cup of semisweet chocolate chips. Stir until the chocolate is fully melted.
Now very slowly pour the chocolatey cream over the eggs while whisking continuously to a avoid cooking the eggs.
Once the cream and eggs are thoroughly whisked, mix in 1/2 tsp vanilla extract and a pinch of salt.
Then strain the custard through a fine mesh sieve into a spouted measuring cup.
Line a 9x13 inch baking dish with a kitchen towel and place the 6 (4-oz) ramekins inside. Then carefully pour the custard into each ramekin.
Boil hot water and pour enough of the hot water into the pan to come halfway up the sides of the ramekins. Be careful not to let any of the water to splash inside of the custard.
Now bake at 325 degrees Fahrenheit for 25-30 minutes or until the custard has set but still moves a little when shaken. Remove the ramekins from the water bath using metal tongs and let them cool down to room temperature. Cover with plastic wrap and refrigerate for at least 4 hours or overnight.
Sprinkle a small handful of sugar on top of each crème brûlée and shake to distribute the sugar evenly. Using a chefs-torch or cooking torch caramelize the sugar. When heating the sugar make sure to keep the flame constantly moving in circular motions until all the sugar has melted and browned. If you don't have a cooking torch, you can caramelize the the sugar by putting the Crème brûlées on broil in the oven for 3-4 minutes.

Notes

Use chocolate chips- These are easier to melt than larger or irregular pieces of chocolate chopped off a bar because they melt quickly and evenly.
Whisk continuously- While combining the eggs and chocolate, whisk the entire time and combine slowly. This will keep the eggs from cooking because of too much heat.
Use a sieve- This step ensures that any eggy bits that may have formed are strained out so the result is a creamy, smooth Chocolate Creme Brulee.
Don't skip the water bath- This step keeps the air in the oven moist as it bakes so that the top doesn't crack from the dry heat.

Nutrition