Description
Indulge in a rich and creamy Chocolate Crème Brûlée, a decadent twist on the classic French dessert. This recipe features a luscious custard infused with bittersweet chocolate and vanilla, topped with a crisp caramelized sugar crust. Perfect for special occasions or a luxurious treat, it combines smooth textures and deep chocolate flavors with the satisfying crack of brûléed sugar.
Ingredients
Scale
Custard
- 2 cups heavy cream
- 5 large egg yolks
- 1/3 cup granulated sugar (plus more for topping)
- 4 oz bittersweet chocolate (60-70%), chopped
- 1 tsp vanilla extract
- Pinch of salt
For Baking
- Hot water (for baking dish)
Instructions
- Preheat Oven: Preheat your oven to 325°F (160°C) to prepare for baking the custards evenly.
- Heat Cream and Chocolate: In a saucepan over medium heat, warm the heavy cream until it just begins to simmer. Remove from heat and stir in the chopped bittersweet chocolate until the mixture is smooth and fully combined.
- Whisk Egg Yolks and Sugar: In a separate bowl, vigorously whisk the egg yolks together with 1/3 cup granulated sugar until the mixture lightens in color and thickens slightly, indicating aeration.
- Combine Mixtures: Slowly pour the warm chocolate cream mixture into the egg yolk mixture while whisking constantly to temper the eggs and prevent curdling. Stir in the vanilla extract and a pinch of salt for enhanced flavor.
- Strain Custard: Pour the custard mixture through a fine mesh sieve into a measuring cup or bowl to remove any lumps and ensure a silky texture. Then, divide and pour the smooth custard evenly into individual ramekins.
- Prepare Water Bath: Arrange the ramekins in a deep baking dish. Carefully pour hot water into the baking dish until it comes halfway up the sides of the ramekins, creating a bain-marie that gently cooks the custards.
- Bake Custards: Bake the ramekins in the preheated oven for 30 to 35 minutes, or until the edges are set but the center still has a slight wobble when gently shaken.
- Cool and Chill: Remove the ramekins from the water bath and let them cool to room temperature. Once cooled, refrigerate the custards for at least 4 hours or overnight to fully set and develop flavor.
- Caramelize Sugar Topping: Just before serving, sprinkle an even layer of granulated sugar over the top of each custard. Use a kitchen torch or place briefly under a broiler to melt and caramelize the sugar, forming a crispy, golden crust. Let sit for 1 minute to harden before serving.
Notes
- Use high-quality bittersweet chocolate (60-70% cocoa) for the best flavor balance.
- Be careful when tempering the eggs with the hot cream mixture to avoid scrambling.
- If you don’t have a kitchen torch, use the oven broiler but watch closely to prevent burning the sugar.
- Ensure the water bath water is hot but not boiling to avoid cracking the ramekins or cooking the custard unevenly.
- Refrigeration is key for the custard to properly set and flavors to meld.
