Velvety chocolate crème brûlée with a rich vanilla-chocolate base and caramelized sugar topping!
Crème brûlée
Indulge in chocolate crème brûlée with vanilla-infused cream and rich dark chocolate. Baked to a creamy perfection with a slight wobble, each ramekin is topped with a golden caramelized sugar crust a perfect blend of smooth chocolate and crispy sweetness!
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. -
Whisk the Yolks and Sugar
In a bowl, whisk the egg yolks and remaining sugar until smooth and creamy. -
Melt the Chocolate in the Cream
Remove the vanilla pod from the hot cream, add the chocolate drops, and stir until melted. -
Combine Cream and Egg Mixture
Slowly pour the chocolate cream into the egg mixture, stirring constantly to achieve a smooth blend. -
Fill the Ramekins
Pour the mixture into ramekins. Place them in a roasting pan and add boiling water halfway up their sides. -
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. -
Caramelize the Sugar Topping
Sprinkle cane sugar over each crème brûlée, then use a gas burner or broiler to caramelize until golden brown.
User Reviews
Tastes amazing, but getting the texture right was tricky! Mine turned out a bit too wobbly, still delicious.
I tried it but skipped the sugar topping. Still tasted good!