Ingredients for Dark Chocolate Creme Brulee
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How to Make Dark Chocolate Creme Brulee
- Preheat oven to 300°F (150°C).
- In a heavy saucepan, combine 2 cups heavy cream and 1 cup half-and-half. Bring to a gentle boil.
- Reduce heat to low. Add 8 ounces of finely chopped dark chocolate (70% cacao or higher) and whisk until completely melted and smooth. Remove from heat.
- In a large bowl, whisk together 6 large egg yolks and 1/3 cup granulated sugar until pale and slightly thickened.
- Gradually whisk in the warm chocolate mixture into the egg yolk mixture, ensuring a smooth consistency.
- Strain the mixture through a fine-mesh sieve into a clean bowl to remove any lumps.
- Divide the custard evenly among eight 3/4-cup ramekins or custard cups.
- Place the ramekins in a large baking pan. Pour enough hot water into the pan to come halfway up the sides of the ramekins (bain-marie).
- Bake in the preheated oven for 50-60 minutes, or until the custards are just set around the edges but still slightly jiggly in the center.
- Carefully remove the ramekins from the water bath and let cool completely on a wire rack.
- Cover and refrigerate for at least 2 hours, or preferably overnight, to allow the custards to fully set.
- Just before serving, preheat your broiler.
- Sprinkle 1 tablespoon of granulated sugar evenly over the top of each custard.
- Broil for 2-3 minutes, watching carefully, until the sugar is melted and caramelized to a deep golden brown. Be cautious not to burn it!
- Let the brûléed sugar cool slightly before serving. Enjoy immediately!
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
85g
Fat
144g
Carbs
11g
