Chocolate Crème Brulee

Products Used

By Chef Eddy Van Damme

Prep Time:

30m

Bake/Cook Time:

40m - 50m

Yield:

8 servings

Plan for:

Chill overnight

Chocolate Crème Brulee takes everything you love about the classic and infuses it with a robust chocolate flavor, leading to a darker, more intense, and undeniably chocolatey experience. Craking through that hard, glassy sugar top with your spoon reveals the velvety, creamy chocolate treasure underneath. Each spoonful is a divine merge of the caramelly crunch and the silky, indulgent chocolate custard, making every bite an absolute delight. The overall experience is a luxurious and delightful blend of textures and flavors that will make any chocolate lover swoon.

Rating:

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Products Used

Ingredients

2 cups (480g) milk
2 cups (480g) whipping or heavy cream
1 cup (200g) well-packed Dixie Crystals Dark Brown Sugar
Pinch of salt
250g dark chocolate (about 65-70% cocoa mass)
2 teaspoons vanilla extract
8 large egg yolks
1/2 cup (100g) Dixie Crystals Extra Fine Granulated Sugar

Directions

Preheat oven to 330°F.
Bring milk, cream, half of brown sugar, and salt to a boil. Remove from heat.
Chop chocolate into small chunks and whisk into heated mixture. Once whisked smooth add vanilla. Set aside.
In a bowl whisk egg yolks until smooth. Add brown sugar and very quickly and thoroughly whisk together until very well blended. Gradually whisk in a cup (240g) of cream/chocolate mixture.
Combine yolk mixture with remaining cream/chocolate mixture.
Place 8 shallow ramekins in a roasting pan. Filling ramekins is best done in the oven as walking with prefilled ramekins results in spilling cream over the edges.
Open the oven door and place pan on the oven rack. Fill ramekins 1/8 inch away from edge. It is important that they are all filled with the same amount.
Pour hot water in roasting pan until it comes up halfway of ramekin sides.
Close oven and bake until center no longer tremble (is set), about 40-50 minutes. Time will vary depending on the thickness and size of ramekins.
Place in refrigerator for several hours or overnight.
Before serving sprinkle with about 1 tablespoon (14g) of granulated sugar. Hold a blow torch about 4 inches away from the cream to caramelize (brûlée) the surface.

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