| Level: | Intermediate |
| Total: | 2 hr 30 min |
| Active: | 25 min |
| Yield: | 6 servings |
| Level: | Intermediate |
| Total: | 2 hr 30 min |
| Active: | 25 min |
| Yield: | 6 servings |
Ingredients
- 1 extra-large egg
- 4 extra-large egg yolks
- 1/2 cup sugar, plus extra for topping
- 3 cups heavy cream
- 8 ounces bittersweet chocolate, chopped
- 1 teaspoon instant espresso granules
- 1/4 cup coffee liqueur
- 1 teaspoon pure vanilla extract
Instructions
- Preheat the oven to 275 degrees. Place six (8-ounce) ramekins in a roasting pan large enough to hold them completely flat.
- In a large heatproof bowl, whisk together the egg, egg yolks, and sugar until just combined. Meanwhile, scald the cream in a medium saucepan. Off the heat, add the chocolate and espresso and whisk until the chocolate is melted. Slowly whisk the cream mixture into the egg mixture, then whisk in the coffee liqueur and vanilla. Transfer to a large measuring cup and pour into the prepared ramekins until full.
- Place the pan in the oven and carefully pour enough of the hottest tap water into the pan to come halfway up the sides of the ramekins. Bake for 40 to 50 minutes, until the custards are set on the edges but still a little jiggly in the middle when gently shaken. Remove the custards from the water bath, cool to room temperature, wrap in plastic, and refrigerate until firm.
- To serve, spread 1 tablespoon of sugar evenly on each custard. With a kitchen blowtorch held one inch from the surface of the creme, heat the sugar until it caramelizes evenly. Allow to cool for 5 minutes and serve.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 748 |
| Total Fat | 59 g |
| Saturated Fat | 36 g |
| Carbohydrates | 50 g |
| Dietary Fiber | 2 g |
| Sugar | 45 g |
| Protein | 8 g |
| Cholesterol | 313 mg |
| Sodium | 57 mg |
| Serving Size | 1 of 6 servings |
| Calories | 748 |
| Total Fat | 59 g |
| Saturated Fat | 36 g |
| Carbohydrates | 50 g |
| Dietary Fiber | 2 g |
| Sugar | 45 g |
| Protein | 8 g |
| Cholesterol | 313 mg |
| Sodium | 57 mg |
Reviews
I have made these dozens of times. I add coffee sometimes. Sometimes I add Godiva Liquor. Very good. And very easy. They usually bake around 50-55 min till set.
Not yet
Absolutely delicious!
can I put under broiler instead of using a blowtorch?
Perfect end to a decadent meal!
I LOVE this recipe! But I wonder if I could sub White Chocolate? My daughter won’t do regular chocolate. IF I did what would you suggest for the liquor portion?
Did a couple small mods to make it my own but this recipe smashes it out of the park.
275 degrees C or F?
Best Creme brûlée yet. Big hit all the way around. I did use an extra yes yolk because I don’t have extra large eggs. They turned out perfectly.
Amazing! Elegant and fun. Love that it makes individual servings and can be prepped ahead of time – perfect for a dinner party. Chocolate makes it equally enjoyed by adults and kids. Safe for any gluten-free guests. One note is that they took longer to bake then the specified time in my oven, just keep checking til edges are set.