Chocolate Creme Brulee

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I think that my ramekins were a little small. This recipe makes a lot and it sure is delish !!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Paula Deen you are the bomb! This dessert was one of the best desserts I have ever made. My sisters all LOVED it. I used 4 oz ramekins, it made 10 desserts, that was just the perfect serving amount. When I realized that I forgot to put one of the desserts in the oven, I was afraid to disturb the rest of them by opening the oven so I put it in the microwave for 3 minutes. Other that it made a mess in my microwave, it was warm and gooey..a perfect topping for ice cream. Some times you find the best things by accident!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

tastes great, easy to make. everyone wanted more...

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I made this yesterday for a dinner party and even though everyone seemed rather full from the main course, no one left a single drop of this stuff in their ramekin. It was an absolute hit! I'll definitly be saving this recipe to use for future special occasions.

To Karen: I'm not sure how much leaving out the liquor would effect the overall flavor. Leaving out the liquor probably wouldn't effect the consistency of the brulee, but you might lose some of the chocolately goodness.

Note: I also used semi-sweet chocolate instead of unsweetned chocolate and added blackberries as a garnish which go really well with the chocolate flavor of the creme brulee.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

can i make this without chocolate liquor

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Fantastic, absolute fantastic! I made this recipe for my family and they couldnt get enough. It was simple to make and my 10 year old got a kick out of cracking all the eggs. We didnt have the Godiva so I used Kahlua instead and it was still a big success. I tempered the eggs before adding them and did a massive stir effort while adding them, but didnt strain the mixture before dishing them. It came out smooth and silky. With all the egg yolks, sugar, and cream, its not good for regular use so I will try not to make it toooooo often!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I found this very good but not much differnet then other chocolate cups I have tried other then putting sugar on the top and burning it. I could not find my strainer and mine still came out smooth. I poured gently into the cups to make sure any lumps stayed in the bowl. I used 7 6 oz ramikins. It is very rich and 6 oz is a lot.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I made this on Valentine's Day using semi-sweet chocolate as many reviewers have contended was the chocolate intended by Paula Deen. My wife absolutely loved this. This is better than any chocolate creme brulee I've been served at expensive steakhouses. It's very rich, chocolatey and smooth. I didn't have any problem with lumpiness. As one reviewer pointed out, you should sift the cocoa powder and as the recipe states, also strain the chocolate mixture when pouring it into the ramekins.

I don't have a torch but I used my broiler, placing the ramekins in an ice-water bath in a baking dish to keep the custard relatively cool while the broiler heated the top layer of sugar. The caramelization wasn't as uniform in consistency or color as what could be achieved by a torch, but it tasted great and I think with more practice I could caramelize the sugar more evenly. Although a torch would be cool...

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I've made vanilla creme brulee many times, but this was the first chocolate creme brulee that I have made. I probably should have read the other reviews that suggested using semi-sweet chocolate instead of unsweetened chocolate. But on second thought, I'm glad I didn't. This creme brulee was fantastic. I am not usually a fan of anything dark chocolate, but I loved this. This recipe is great as is written, but I'm sure the semi-sweet version would be great as well. One final note, this is extremely rich so don't use too large of a ramekin.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This is a crowd pleaser for sure! You can't go wrong chocolate or creme brulee...but when you put them together...true decadence.