Chocolate Creme Brulee

Total Time:
2 hr 50 min
Prep:
15 min
Inactive:
2 hr
Cook:
35 min

Yield:
6 servings
Level:
Easy

Ingredients
  • 1 quart heavy cream
  • 1 cup sugar, plus more for dusting
  • 1 -ounce chocolate liqueur (recommended: Godiva Liqueur)
  • 1/2 tablespoon vanilla extract
  • 2 ounces cocoa powder
  • 1 -ounce unsweetened chocolate
  • 11 large egg yolks
Directions
  • Preheat the oven to 350 degrees F.

  • In a medium sized saucepan over medium-high heat, combine the heavy cream, sugar, liqueur, and vanilla. When the mixture is warm add the cocoa powder and chocolate and whisk until blended.

  • Place the egg yolks in a large stainless steel bowl. Slowly add the warm chocolate mixture to the eggs, a little at a time, while whisking. Strain and pour into individual porcelain ramekins.

  • Place the ramekins in a large baking pan. Pour enough hot water into the pan to come half way up the sides of the ramekins. Bake until firm in the center, about 30 minutes.

  • Remove the ramekins from the water bath and let cool completely. Place in the refrigerator for 2 hours. Dust with sugar and caramelize with a propane torch.

  • Serve immediately.


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