Chocolate Crème Brûlée Recipe
Category: Desserts
Serves: 4
Crème brûlée, the beloved French classic, takes a decadent twist with the rich addition of dark chocolate. This indulgent dessert features a velvety custard base, enriched with the deep flavor of chocolate, topped with a perfectly caramelized sugar crust. Whether served warm or chilled, this delightful treat is perfect for any occasion.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Dark chocolate | 200g |
| Fresh liquid cream | 200g |
| Whole milk | 200ml |
| Granulated sugar | 80g |
| Brown sugar (for caramelizing) | to taste |
| Egg yolk | 1 |
Instructions:
-
Prepare the custard base:
- Begin by heating the fresh cream and whole milk in a medium saucepan over medium heat. Stir occasionally to ensure the mixture doesn’t burn.
-
Mix egg yolk and sugar:
- In a separate bowl, whisk the egg yolk and granulated sugar together until smooth and slightly pale. Use a spatula or whisk to ensure the mixture is well combined.
-
Incorporate the chocolate:
- Melt the dark chocolate gently, either in a microwave or using a double boiler. Once melted, add the chocolate to the egg-sugar mixture and stir thoroughly to combine until smooth.
-
Combine with milk and cream:
- Gradually pour the warm cream and milk mixture into the chocolate-egg mixture, stirring constantly to prevent curdling. This will create a smooth, glossy custard.
-
Pour into ramekins:
- Pour the chocolate custard mixture evenly into 4 small ramekins or baking dishes, each about 11 cm in diameter. The custard should fill the ramekins up to about 2/3 of their height.
-
Prepare the water bath:
- Place the ramekins into a deep baking dish and fill the dish with hot (but not boiling) water, making sure the water comes up around two-thirds of the height of the ramekins. This water bath helps the custard cook evenly and gently.
-
Bake the custards:
- Preheat your oven to 180°C (350°F) with convection. Bake the crème brûlée on the top rack for about 40 minutes. The custard should be set but still slightly wobbly in the center.
-
Cool and caramelize:
- Once done, remove the ramekins from the water bath and let them cool slightly. Sprinkle a thin, even layer of brown sugar over the top of each custard.
-
Caramelize the sugar:
- Place the ramekins under the broiler or grill for 1-2 minutes, keeping a close eye on them to ensure the sugar melts and forms a golden caramelized crust. You can also use a kitchen torch for a more controlled caramelization.
-
Serve:
- Let the crème brûlée cool to room temperature, or chill it in the fridge for a few hours. Serve it slightly warm or fully chilled, and enjoy the perfect balance of creamy chocolate and crispy caramel.
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 380 kcal |
| Protein | 4g |
| Carbohydrates | 27g |
| Sugars | 24g |
| Fat | 29g |
| Saturated Fat | 17g |
| Fiber | 2g |
| Sodium | 50mg |
| Cholesterol | 145mg |
This chocolate crème brûlée recipe offers a unique and decadent twist on the classic French dessert. The creamy, rich custard complemented by the crispy caramelized sugar is perfect for any special meal or as a sweet finale to a dinner party. Enjoy making this indulgent treat at home and wow your guests with its irresistible combination of flavors and textures!
