Chocolate creme brulee

    (22)
    7 hours 30 min

    A chocolatey take on the classic creme brulee. A brittle caramelised topping hides a creamy chocolate egg custard. It's the perfect dessert to end any meal.


    20 people made this

    Ingredients
    Serves: 6 

    • 1 litre double cream
    • 100g caster sugar
    • 2 teaspoons vanilla extract
    • 9 egg yolks
    • 85g chocolate chips
    • 2 tablespoons caster sugar or as needed

    Method
    Prep:1hr  ›  Cook:30min  ›  Extra time:6hr chilling  ›  Ready in:7hr30min 

    1. Preheat oven to 170 C / Gas 3. Set six 175ml ramekins on a baking tray.
    2. Pour cream, sugar and vanilla into a saucepan and place over medium heat. Stir to dissolve the sugar and heat until it begins to simmer, then remove from heat. Place egg yolks in a large bowl and slowly beat in the hot cream mixture, about 2 tablespoons at a time, until you have added approximately 250ml cream to the yolks. At this point, pour in the remaining cream and beat until smooth. Stir in the chocolate chips and set aside for 5 minutes.
    3. Stir the mixture until the chocolate is smooth and evenly distributed. Pour into ramekins and bake in preheated oven until the centre is just set, 15 to 20 minutes. Remove from oven and allow to cool for 45 minutes, then place into the refrigerator and chill until cold, about 6 hours.
    4. Place oven rack in highest position. Preheat grill.
    5. Sprinkle the tops of each creme brulee with sugar until evenly coated, gently pour off excess sugar. Place ramekins onto a baking tray and place under the grill until the sugar bubbles and turns a light caramel brown. Serve immediately.
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    Reviews & ratings
    Average global rating:
    (22)

    Reviews in English (20)

    by
    60

    This recipe turned out awesome. A previous reviewer was correct when she mentioned the quantity was off...after filling my ramekins I had plenty left over. Fortunately I was prepared with extra ramekins. I would also advise you to continuously stir the mixture while ladeling it out since the chocolate will settle to the bottom. I took this dessert to a dinner party and it got rave reviews. This one is a keeper in my family!  -  24 Jun 2007  (Review from Allrecipes US | Canada)

    by
    40

    6 - 4oz ramekins (24 0z) used with 1 quart (32 oz)cream, plus eggs, sugar???? Help I need more ramekins !!! Too little chocolate for so much cream.  -  09 Mar 2007  (Review from Allrecipes US | Canada)

    by
    37

    I feel like there is a lot wrong with this recipe and that I can't give it a good review even though it turned out in the end - and I really hate giving poor reviews. I was suspicious of a couple of things when I started, but my brulee experience is limited - so I wasn't sure I knew enough to start questioning the recipe. I should have anyway. I think there is an error in the amount of cream. Even scaling this recipe down to 4 servings, I ended up with 6 - and my ramekins are larger than 6oz (I also think if the cream amount was corrected that there may be a better chocolate ratio to this). The cooking time is either too long, or the oven temp is too high. I pulled mine out of the oven after 15 minutes because it started to bubble(!). There isn't quite enough chocolate in this, which was okay when I garnished it with more - but not really okay on its own. I think adding a block or two of chocolate to the Creme Brulee recipe on this site is the route I'll go next time if I want a chocolate brulee. Thanks for the recipe anyway! We ended up enjoying it.  -  20 Mar 2009  (Review from Allrecipes US | Canada)

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