Velvety chocolate crème brûlée with a rich vanilla-chocolate base and caramelized sugar topping!
Instructions
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Infuse the Cream with Vanilla
Preheat the oven to 150°C. Split the vanilla pod, scrape out the seeds, and combine them with the cream and half the sugar in a saucepan. Bring to a gentle boil.
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Whisk the Yolks and Sugar
In a bowl, whisk the egg yolks and remaining sugar until smooth and creamy.
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Melt the Chocolate in the Cream
Remove the vanilla pod from the hot cream, add the chocolate drops, and stir until melted.
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Combine Cream and Egg Mixture
Slowly pour the chocolate cream into the egg mixture, stirring constantly to achieve a smooth blend.
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Fill the Ramekins
Pour the mixture into ramekins. Place them in a roasting pan and add boiling water halfway up their sides.
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Bake to Perfection
Bake the crème brûlée for 45 minutes until just set with a slight wobble in the center. Remove from the water bath, cool to room temperature, and refrigerate for at least 3 hours..jpg)
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Caramelize the Sugar Topping
Sprinkle cane sugar over each crème brûlée, then use a gas burner or broiler to caramelize until golden brown.
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User Reviews
I tried it but skipped the sugar topping. Still tasted good!
Tastes amazing, but getting the texture right was tricky! Mine turned out a bit too wobbly, still delicious.
I’ve tried many crème brûlée recipes, but this one gave me the best results! The texture was perfectly smooth and creamy, and the caramelized sugar topping had just the right crunch.
Deliciously creamy with a perfect caramelized crust! I liked it but wanted a bit more chocolate depth
The dessert offers a luxurious combination of chocolate and caramelized sugar, but the sweetness may overpower the chocolate’s depth
The contrast between the silky custard and the crisp caramelized top makes every spoonful irresistible. A truly decadent dessert for any chocolate lover
Lusciously creamy chocolate crème brûlée with a crackly caramel top—pure indulgence in every silky, decadent spoonful