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Chocolate Crème Brûlée

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This chocolate crème brûlée is silky, decadent, and infused with rich dark chocolate, perfectly balanced by its signature caramelized sugar crust. A luxurious twist on the French classic that feels both indulgent and comforting.

Ingredients

4 egg yolks

1/4 cup (50 g) granulated/castor sugar

1 tsp vanilla paste or extract

1 2/3 cups (400 ml) heavy whipping cream

2.5 oz (70 g) dark chocolate, chopped

2–3 tbsp granulated/castor sugar (for topping)

Instructions

  1. Preheat oven to 300℉ (150℃).
  2. Whisk egg yolks, sugar, and vanilla in a medium bowl until smooth. Set aside.
  3. In a saucepan, heat cream over low heat until it just begins to simmer. Remove from heat and add chopped chocolate, stirring until fully melted and smooth.
  4. Slowly drizzle the warm chocolate cream into the yolk mixture while whisking constantly to temper the eggs.
  5. Strain the custard through a fine-mesh sieve into a measuring cup with a spout.
  6. Divide evenly among 4 ramekins and place them in a baking pan. Skim off any foam or bubbles.
  7. Pour boiling water into the baking pan around the ramekins, being careful not to splash inside.
  8. Bake for 30–40 minutes, until the custards are set but still slightly wobbly in the center.
  9. Remove ramekins from the water bath, cool to room temperature, then refrigerate for at least 2 hours or up to 3 days.
  10. Before serving, sprinkle 1 1/2–2 tsp sugar evenly over each custard and caramelize with a torch (or broiler) until a crisp golden crust forms. Serve immediately.

Notes

Add espresso or coffee liqueur to enhance the chocolate flavor.

Swap dark chocolate for milk chocolate for a sweeter custard.

Infuse the cream with orange zest or spices like cinnamon for extra depth.

Caramelize the sugar topping only before serving to keep it crisp.

Use high-quality chocolate (60–70% cocoa) for the best flavor.

Nutrition

Find it online: https://justsosavory.com/chocolate-creme-brulee/