Chocolate Crème Brulee

Lynnda Cloutier


Chocolate custard with a delectable crunchy top.

pinch tips: How to Melt Chocolate




8 large egg yolks
1/2 cup sugar
12 oz. bittersweet chocolate, chopped
1 t. vanilla extract
2 cups heavy cream
6 t. superfine sugar

Directions Step-By-Step

Beat egg yolks and sugar in large bowl with mixer on high speed until pale and creamy. Put the chocolate in a bowl and set aside. Bring cream and vanilla to a boil in a pan over medium heat. Remove from heat and whisk vigorously into the egg mixture. Return to pan and return to heat. Over low heat, gently simmer the custard, stirring continuously, until thick. Do not boil. Pour custard over the chocolate and stir until melted and smooth. Give it one last stir before pouring into ramekin molds. Let cool completely. Sprinkle each ramekin with 1 T. superfine sugar. Using a blowtorch, caramelize the top. If you don’t have a blowtorch, caramelize the ramekins under a hot broiler. Turn them so that they brown evenly. For a thicker layer of caramelized topping, just sprinkle with more sugar. Serves 6
The Golden Book of Chocolate

About this Recipe

Course/Dish: Chocolate