Chocolate Creme Brulee

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  • Level: Intermediate
  • Total: 1 hr 25 min
  • Cook: 1 hr 25 min
  • Yield: 4 to 6 servings
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1 1/4 cups heavy cream

1 vanilla bean

4 ounces dark chocolate, chopped

4 egg yolks

1 tablespoon sugar

4 to 6 tablespoons cane sugar, for topping


  1. Preheat the oven to 300 degrees F.
  2. Mix the cream and vanilla bean together in a double boiler. Heat the mixture for 10 to 15 minutes and stir in the chocolate. Remove the vanilla bean.
  3. Whisk the egg yolks and sugar together in a mixing bowl. Slowly pour the chocolate cream into the egg mix, continuously whisking. Place the bowl over simmering water until the cream mix thickens and coats the back of a spoon, about 6 to 8 minutes. Pour into 4 (4-ounce) custard dishes. Place in a large baking pan and add enough water to come up halfway up the sides of the cups. Bake until the custard is set, about 1 hour. Remove from the water and cool. Cover and refrigerate. Sprinkle 1 tablespoon of sugar on top of each one and with a brulee torch, caramelize the top and serve.

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