Chocolate Creme Brulee
User Reviews
5
Chocolate Creme Brulee
Description
This recipe for Chocolate Creme Brulee starts by beating egg yolks with sugar until pale and smooth. Whipping cream, vanilla extract, and cocoa powder are incorporated and strained to ensure a silky custard free of foam or lumps. The custard mixture is poured into individual ramekins placed in a roasting pan filled with hot water to create a gentle baking environment.
Baked at 300°F for about 50 minutes, the custard sets with a delicate creaminess. After baking, ramekins remain in the water bath until cooled and then chilled in the refrigerator for at least two hours to fully firm and develop flavor.
Before serving, sugar is sprinkled evenly on top and caramelized with a handheld torch or broiler to create a crisp caramel crust. This step should be done just before serving, as the topping softens if applied too early. The ramekins used are approximately 3¼ inches in diameter and 1¼ inches deep, holding about half a cup of custard each.
Ingredients
- 10 egg yolk
- 1/2 cup sugar
- 2 1/2 cups whipping cream
- 2 tsp vanilla extract pure
- 1 tbsp cocoa powder (use good quality, like Valrhona)
- 1/4 cup sugar for caramelizing tops after cooking
Instructions
- Preheat oven 300°F. Separate egg yolks from whites and save egg whites for another use.
- In a large mixing bowl, beat together the egg yolks with the sugar until the sugar is dissolved and the mixture is a pale yellow. Add the whipping cream, vanilla, cocoa powder and beat on low until well blended.
- I pour the mixture through a strainer into your 8 ramekins (See Note 1) or custard cups to get rid of any foam or bubbles. (See Note 2)
- Place the filled ramekins into a large roasting pan with sides (13x9") and carefully pour hot water around ramekins so that the water almost reaches the top of ramekins. Bake until set, about 50 minutes.
- Carefully remove pan from oven and leave in the water bath until cooled.
- Remove ramekins from water bath, wipe water off and place in refrigerator to chill for at least 2 hours.
- Prior to serving, remove from refrigerator and sprinkle about 2 teaspoons of sugar over each custard top. Using a small, hand-held torch melt the sugar until a burnt caramel is made. If you don't have a torch, place under the broiler until sugar melts. *Optionally - Re-chill the ramekins to harden the sugar for 15 minutes then serve. (See Note 3)
Notes
- Use ramekins about 3¼" diameter by 1¼" deep, holding around ½ cup custard.
- Straining the custard mixture removes foam and ensures a smooth surface, though this step is optional.
- If not serving immediately, skip caramelizing the sugar and cover the custards to refrigerate up to 2 days; torch just before serving.
- The caramelized sugar topping will soften if prepared more than 3 hours ahead, so apply shortly before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 406 kcal
% Daily Value*
| Calories | 406kcal | 20% |
| Carbohydrates | 22g | 7% |
| Protein | 5g | 10% |
| Fat | 33g | 51% |
| Saturated Fat | 19g | 95% |
| Cholesterol | 346mg | 115% |
| Sodium | 39mg | 2% |
| Potassium | 90mg | 2% |
| Sugar | 19g | 38% |
| Vitamin A | 1420IU | 28% |
| Vitamin C | 0.4mg | 0% |
| Calcium | 77mg | 8% |
| Iron | 0.7mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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