Healthy granola bars made at home. This dish is easily adaptable. The pecans, chocolate morsels, and dried fruit can all be swapped out for other ingredients.
| Prep Time: | 10 mins |
| Cook Time: | 40 mins |
| Additional Time: | 6 hrs |
| Total Time: | 6 hrs 50 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- ½ cup semi-sweet chocolate chips
- 2 cups heavy cream
- ¼ cup white sugar
- 1 pinch salt
- 2 teaspoons vanilla extract
- 5 egg yolks
- 4 tablespoons white sugar
Instructions
- Preheat the oven to 300 degrees F (150 degrees C).
- Place about 2 tablespoons of the chocolate chips into each of four 6 ounce ramekins. Place them in the microwave, and heat on full power for 30 second intervals. Stir, and continue heating until chocolate has melted. Spread to cover the sides and bottom of each ramekin.
- Bring a large pot of water to a boil.
- Meanwhile, in a saucepan, whisk together the cream, 1/4 cup sugar, and salt. Set over medium heat, and warm until steam rises from the surface. Then in a separate bowl, whisk together the egg yolks and vanilla. When the cream is hot, ladle a little bit into the egg yolks while whisking quickly. Ladle in a bit more to bring the yolks up to a high temperature without scrambling them. Whisk the yolk mixture into the rest of the cream. Ladle into the chocolate lined ramekins.
- Place a towel in the bottom of a baking dish, and place the filled ramekins on top of the towel. Place in the oven, and pour boiling water carefully into the baking dish until it comes half way up the sides of the ramekins. Cover the dish loosely with aluminum foil.
- Bake for 35 to 40 minutes in the preheated oven, just until the custard is set. Remove ramekins from the dish, and refrigerate for 4 to 6 hours.
- Before serving, sprinkle 1 tablespoon of sugar over the top of each creme brulee. Use a kitchen torch or your oven’s broiler to caramelize the sugar. It may take 2 to 3 minutes in the broiler. Serve immediately.
Nutrition Facts
| Calories | 680 kcal |
| Carbohydrate | 43 g |
| Cholesterol | 419 mg |
| Dietary Fiber | 1 g |
| Protein | 7 g |
| Saturated Fat | 33 g |
| Sodium | 58 mg |
| Sugars | 37 g |
| Fat | 56 g |
| Unsaturated Fat | 0 g |
Reviews
Could not eat it. Chocolate hard as rock and creme brulee soup. Sorry I used the eggs and cream on this recipe.
All I can say is… AMAZING! This was so delicious and simple! The chocolate at the bottom was a nice addition. Not too overpowering and not too sweet! The texture was perfectly smooth and just when I thought I messed up and some water got into one of the ramekins, that one still turned out great! Added a few sliced strawberries to go on top and it was a wonderful touch! Wouldn’t change a thing with this recipe. Also, the hint of vanilla in the creme brulee was beautiful! Yum!
I made as recipe said except for the chocolate and it was wonderful!! I will make again.
The creme brûlée was fabulous. The chocolate probably needed cream like someone else suggested.
did everything like the post say to do turned out like burnt bacon
This was my first time making creme brulee.. And it was wonderful! I halved the recipe for 2 ramekins.. But used 3 egg yolks instead of 2.5 Also based in other reviews it seems like if you are crisping the sugar with a kitchen torch then the chocolate around the edges end up being hard. So I melted my chocolate with the creme. The end result was amazing.. And I’m so glad I finally got up the courage to make a creme brulee. Thanks!
This was a good recipe. I ended up having to refrigerate it overnight and most of the next day – which I’m not sure if it effected it. It took more than 3 minutes for the sugar topping to melt and carmalize (sort of). During that time the chocolate and the custard got pretty hot. I found the custard slightly bland, but the chocolate helped with it. I will try this recipe again.
This is delicious. I also sprinkled a bit of cinnamon on top
I made this recipe exactly as written and I thought it was excellent. I might add a little more sugar next time, but overall, great taste!
The first time I made this for a male friend, he said he’d follow me to the ends of the earth. The second time I made it, he wanted to marry me. Yes, it’s that good.
This is a great recipe. Do not be afraid to double or even quadruple it. I made a vat of it for a church dinner (enough to fill a 9″x13″ pan) and then torched it when we were ready to eat. There were many folks there who had never eaten this, and thought it was crummy of me to just bring “puddin” when everyone had backed beautiful texas sheet cakes and of course the beloved bundt! They sure changed their tune when they tasted it! I don’t take the credit-the recipe makes itself! Thanks
Absolutely fabulous! I have never made anything like this before and the instructions were fool proof. The perfect dessert on Christmas Day!
I love this recipe! I’ve made it several times, and heard nothing but rave reviews when I serve it. It’s best served right after the 4-6 hours of chilling, otherwise the chocolate becomes too hard. But you can also add a little milk to the chocolate to help keep it softer. Instead of white sugar, I use raw sugar, ground powdery fine using a food processor or blender, and only use enough sugar to nicely coat the entire top. Then use a kitchen torch in quick, circular or back-and-forth motions, moving to a different area as the sugar starts to melt to keep from burning it. Depending on the group I’m serving, the process of caramelizing can also be part of the entertainment for the evening! I’ve tried some other recipes, but this one is my favorite.
Absolutely delectable!
Fun to make BUT it I did everything exactly as said and it turned out to be a liquidly soup.
Sinfully rich and satisfying dessert.
I made this exactly as the recipe says too. So amazing!! I had some recent dental work so I added whipped cream instead of caramelized sugar to a few. So so so good!!
Sinful is right!! The custard was deliciously creamy. Unfortunately, I didn’t have any chocolate chips handy, but I couldn’t skip the idea of a little chocolate kick. So instead, I spooned about a tablespoon (generous! Haha) of Nutella into the cups then microwaved them, and spread the chocolate in the cups. 🙂 Worked like a charm! I will be making this again, thank you!!
I added about a teaspoon of milk to the chocolate chips. It definitely helped make it not so hard after refrigerating. Very tasty!
I made this for my family last night and it was great!! I followed the recipe and the chocolate on the bottom was a nice touch. I have a torch and the topping was amazing. Would definately make this again.
My Family loved this! I did need to double the recipe for my family of five.