| Level: | Intermediate |
| Total: | 1 hr 25 min |
| Cook: | 1 hr 25 min |
| Yield: | 4 to 6 servings |
| Level: | Intermediate |
| Total: | 1 hr 25 min |
| Cook: | 1 hr 25 min |
| Yield: | 4 to 6 servings |
Ingredients
- 1 1/4 cups heavy cream
- 1 vanilla bean
- 4 ounces dark chocolate, chopped
- 4 egg yolks
- 1 tablespoon sugar
- 4 to 6 tablespoons cane sugar, for topping
Instructions
- Preheat the oven to 300 degrees F.
- Mix the cream and vanilla bean together in a double boiler. Heat the mixture for 10 to 15 minutes and stir in the chocolate. Remove the vanilla bean.
- Whisk the egg yolks and sugar together in a mixing bowl. Slowly pour the chocolate cream into the egg mix, continuously whisking. Place the bowl over simmering water until the cream mix thickens and coats the back of a spoon, about 6 to 8 minutes. Pour into 4 (4-ounce) custard dishes. Place in a large baking pan and add enough water to come up halfway up the sides of the cups. Bake until the custard is set, about 1 hour. Remove from the water and cool. Cover and refrigerate. Sprinkle 1 tablespoon of sugar on top of each one and with a brulee torch, caramelize the top and serve.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 352 |
| Total Fat | 29 g |
| Saturated Fat | 17 g |
| Carbohydrates | 20 g |
| Dietary Fiber | 2 g |
| Sugar | 15 g |
| Protein | 4 g |
| Cholesterol | 166 mg |
| Sodium | 29 mg |
| Serving Size | 1 of 6 servings |
| Calories | 352 |
| Total Fat | 29 g |
| Saturated Fat | 17 g |
| Carbohydrates | 20 g |
| Dietary Fiber | 2 g |
| Sugar | 15 g |
| Protein | 4 g |
| Cholesterol | 166 mg |
| Sodium | 29 mg |
Reviews
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After reading the other reviews, I decided to make some changes. Using Alton Brown’s recipy as a guideline. I increased cooking temp to 325 and reduced cooking time to 40 minutes. I increased the cream to 1-1/2 cups and I increased the sugar (to be creamed into the eggs to 1/3 cup. I also split the vanilla bean and scrapped the inside as well as steaping the pods themselves. These came out incredible. By far the best chocolate creme brulee I’ve ever had (and mind you this is my favorite dessert. As for chocolate, I used Callebaut’s 64% caco Belgian Dark Chocolate.
ok, not as good as other creme brulees
Agreed with the ‘just ok’ review. I did this back-to-back with a 1/2 batch of Ina Garten’s Creme Brulee (absolutely perfect) and the chocolate was a disappointment. The scent was SO good when melting the chocolate in the cream/vanilla bean mix, but it seemed thicker than Ina’s when pouring into the dishes.
One hour seemed like a lot considering the other (Ina’s) was just 35min at the same temp. I took the chocolate out at 40min and the next day it was like thick/set up brownie batter or fudge rather than creme brulee. Taste was ok, just a little dark.
If you could give Ina’s a milk chocolate or true butterscotch flavor, that would be a winner.
One hour seemed like a lot considering the other (Ina’s) was just 35min at the same temp. I took the chocolate out at 40min and the next day it was like thick/set up brownie batter or fudge rather than creme brulee. Taste was ok, just a little dark.
If you could give Ina’s a milk chocolate or true butterscotch flavor, that would be a winner.
The recipe was simple enough, but just doesn’t have the texture of true creme brulee. Seems to be too much cooking time. I’ve made creme brulee before and it had a much smoother, creamier consistency.
I just finished enjoying my cup of this wonderful chocolaty recipe. My husband loved it too. It took me 10 minutes to mix all the ingredients. I did 2 things different from that recipe that was provided. Instead of regular chocolate I added bittersweet 60% coco “Ghiradelli”brand chocolate chips(I didn’t have any other chocolate at home). Another thing that I changed was instead of adding 1 1/4 cups of heavy cream I had only almost a cup (243ml). To make sure I had enough mixture for 4 cups I addedd a little more of chocolate chips. 🙂 I didn’t even had to use a simmer when I added all the ingredients together, the back of the spoon coated well. The result was unbelievably chocolaty and smooth. I will definitely make it again! Try it yourself!
this recipe is very easy to follow.
I’ve never made Creme Brulee before… and I was quite intimidated by the thought of it. It was SOOO easy and tasted sooo amazing! I was so impressed with myself that I was able to make such a masterpiece out of this dessert.
I also made it with chocolate that had bits of espresso beans in it! Nice touch I might add!
Betty from Bermuda,
This recipe is extremely easy as well as delicious! My friends ranted and raved! I used the Valrhona bittersweet chocolate and added 2 tlbs of sugar to the recipe. Enjoy!!!!
I served this to a picky guest who “doesn’t like creme brulee” and he loved it. However, I (accidentally) overcooked mine a tad, so the consistency was similar to a really moist, delicious brownie.