Chocolate Caramelised Creme Brulee

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    Chocolate Caramelised Creme Brulee

    Chocolate Caramelised Creme Brulee

    (67)
    50min


    61 people made this

    Ramekin cups are lined with melted chocolate before a traditional creme brulee custard is added and they are slowly cooked. Best bit is the 'burnt' sugar on top which is easily done under the grill with no fancy kitchen tools.

    Ingredients
    Serves: 4 

    • 1/2 cup chocolate chips
    • 2 cups (500ml) thickened cream
    • 1/4 cup (60g) white sugar
    • 1 pinch salt, to taste
    • 2 teaspoons vanilla essence
    • 5 egg yolks
    • 4 tablespoons white sugar, for top

    Directions
    Preparation:10min  ›  Cook:40min  ›  Ready in:50min 

    1. Preheat the oven to 150 degrees C.
    2. Place about 2 tablespoons of the chocolate chips into each of four ramekins. Place them in the microwave and heat on full power for 30 second intervals. Stir and continue heating until chocolate has melted. Spread to cover the sides and bottom of each ramekin.
    3. Bring a large saucepan of water to a boil.
    4. Meanwhile, in a saucepan whisk together the cream, sugar and salt. Set over medium heat and warm until steam rises from the surface. Then in a separate bowl whisk together the egg yolks and vanilla. When the cream is hot ladle a little bit into the egg yolks while whisking quickly. Ladle in a bit more to bring the yolks up to a high temperature without scrambling them. Whisk the yolk mixture into the rest of the cream. Ladle into the chocolate lined ramekins.
    5. Place a towel in the bottom of a baking dish and place the filled ramekins on top of the towel. Place in the oven and pour boiling water carefully into the baking dish until it comes half way up the sides of the ramekins. Cover the dish loosely with aluminium foil.
    6. Bake for 35 to 40 minutes in the preheated oven just until the custard is set. Remove ramekins from the dish and refrigerate for 4 to 6 hours.
    7. Before serving sprinkle 1 tablespoon of sugar over the top of each creme brulee. Use a kitchen torch or your oven's grill to caramelize the sugar. It may take 2 to 3 minutes in the grill. Serve immediately.
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    Reviews and Ratings
    Global Ratings:
    (67)

    Reviews in English (67)

    by
    54

    This was my first time making creme brulee, and it turned out great! Couple things I did. I heated the cream/sugar/salt over a double boiler until hot, but not boiling. I tempered the eggs as stated in the recipe before adding them to the cream mixture. Once I added the egg mixture, I heated again until hot, but not boiling - then strained into a bowl with a pour spout. I used the water bath as suggested, but did not cover them with the foil. I baked for about 45 minutes, as my ramekins were not the short, wide ones - but the narrower, taller ones (I got 5 out of this recipe). I cooled them for about 10 minutes before refrigerating them. I also brought them to room temp (about 40 minutes) before carmelizing the top. I used the broiler, but I think I will invest in a kitchen torch for the next time, as it made the mixture too hot, and I didn't have time to cool them again before serving. The taste was WONDERFUL!  -  18 Jun 2008  (Review from Allrecipes USA and Canada)

    by
    30

    Yummmmm. We made the recipe as-is, and caramelized the sugar in the oven. We thought the creme brulee tasted great (with the vanilla as-is). The chocolate was melty, not hard as a rock for us. Although I'm sure it was hard as a rock after chilling in the fridge, putting it in the oven to caramelize the sugar melted it. The amount of sugar in the recipe was too much for our ramekins, ours did not have that much surface area. I would recommend only using enough sugar to just coat the top.  -  25 Jun 2007  (Review from Allrecipes USA and Canada)

    by
    27

    I made this recipe the other day and it turned out great! Definitely a keeper. Following the advice of others, I only sprinkled enough sugar just to coat the top of each ramekin. I also mixed a teaspoon of milk into the melted chocolate in each ramekin to prevent the chocolate from getting too hard in the refrigerator.  -  11 Sep 2007  (Review from Allrecipes USA and Canada)

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