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.
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)
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)
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)