Chocolate Creme Brulee

Desserts, French, Uncategorized

 

Chocolate Crème Brulée
How do you improve on a classic? Add chocolate!
Chocolate Creme Brûlée
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Course: Dessert
Cuisine: French
Keyword: Baking
Servings: 4 servings
Calories: 740kcal
Author: Chef Bill Collins

Ingredients

  • 2 cups heavy cream
  • ½ cup bittersweet chocolate (3 oz, chopped)
  • 5 egg yolks
  • 11 tbsp sugar (approximately)
  • 1 tablespoon vanilla
  • 4 ramekins or wide custard cups, approximately ¾ cup each
  • 1 roasting pan, or other shallow pan to hold the ramekins
  • a blowtorch or a broiler

Instructions

  • Preheat the oven to 325°
  • In a saucepan, over a medium heat, scald the cream and THREE tablespoons of sugar
  • While the cream is heating, in a large heatproof bowl, whisk the yolks just to combine them 
  • When the cream is scalded, add the chocolate, and let it sit for 30 seconds. Then, whisk the cream mixture until all of the chocolate is combined, and none remains on the bottom of the saucepan
  • Using a wooden spoon, SLOWLY stir the chocolate mixture into the yolks.  This will prevent cooking the eggs. When it’s all combined, stir in the vanilla
  • Pour the mixture through a strainer into a pitcher, to get rid of any heated egg bits. Pour the mixture evenly into the four ramekins
  • Place the ramekins into the roasting pan, and add hot tap water to the pan to come half-way up the sides of the ramekins.  Place in the oven, and bake for 20-30 minutes. Or, until they’re just set, but still jiggle in the middle, and a skin starts to form on the top of the custard. The custard will still be liquidy
  • Remove from the oven and carefully lift the ramekins from the pan. Rest the them on a cooling rack for at least 15 minutes, and refrigerate for at least 2-3 hours, but overnight, covered, is okay too
  • 10 minutes before serving, sprinkle the remaining sugar evenly over the tops of the custard.  That is, approximately two tablespoons per ramekin
  • To caramelize the sugar:
    Method #1:  With a hardware store propane or butane torch, carefully point the flame directly onto the sugar.  In moments, it will start to bubble and turn brown.  Do this to the whole top of the custard.  Let it cool for a few minutes before serving.  By then, the sugared top will be crunchy
    Method #2: Carefully place the ramekins under the broiler, until the sugar turns brown.  Do not let the custard get hot and start to cook.  Remove from broiler. Let it cool for a few minutes before serving.  By then, the sugared top will be crunchy
     Serve immediately. Optional garnishes include whipped cream, confectioner’s sugar, or fresh berries
Nutrition Facts
Chocolate Crème Brulée
Serving Size
 
4 g
Amount per Serving
Calories
740
% Daily Value*
Fat
 
57
g
88
%
Saturated Fat
 
34
g
213
%
Trans Fat
 
0.02
g
Polyunsaturated Fat
 
3
g
Monounsaturated Fat
 
16
g
Cholesterol
 
379
mg
126
%
Sodium
 
46
mg
2
%
Potassium
 
267
mg
8
%
Carbohydrates
 
49
g
16
%
Fiber
 
2
g
8
%
Sugar
 
45
g
50
%
Protein
 
8
g
16
%
Vitamin A
 
2085
IU
42
%
Vitamin C
 
1
mg
1
%
Calcium
 
122
mg
12
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
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